Taste of Home - December 2013 USA

EKTORP sofa

Imagine if all that you needed for the holidays was all at one place. From ornaments to ottomans, everything comes together at IKEA.IKEA-USA.com/celebrate

EKTORP sofa $499 Cotton, linen, viscose/rayon and polyester removable cover. Imported. Requires assembly. Svanby gray. EKTORP has a 10-year limited warranty. See IKEA store or IKEA-USA.com for details. Valid in US IKEA stores. See IKEA store for country of origin information.

$499

©In

ter IK

EA S

yste

ms B

.V. 2

013

advertisement

HOLIDAYS During the holidays, the kitchen hosts a revolving door

of guests. These Unilever recipes serve up simple and

festive flavors for holiday gatherings.

Stock up on these essentials to create easy and delicious crowd-pleasers.

4 Tbsp. Country Crock® Spread, melted, divided

1 cup 2% milk

8 ounces dry rotini pasta, cooked and drained

2 cups diced cooked chicken

4 cups assorted frozen vegetables, thawed

2 1/4 cups finely shredded low fat cheddar cheese

1/4 cup plain dry bread crumbs

1 Tbsp. grated Parmesan cheese

Preheat oven to 400°. Combine 3 tablespoons

Country Crock® Spread, milk, rotini, chicken, vegetables

and cheddar cheese in 8” baking dish.

Combine bread crumbs, Parmesan cheese and remaining

Spread in small bowl; sprinkle over top of casserole.

Bake until heated through and crumbs are toasted, about

30 minutes.

advertisement

10 oz./300 g frozen chopped spinach, cooked, cooled

and squeezed dry

16 oz. sour cream

1 cup Hellmann’s® or Best Foods® Real Mayonnaise

1 package Knorr® Vegetable recipe mix

8 oz. water chestnuts, drained and chopped (optional)

3 green onions, chopped (optional)

Combine all ingredients and chill about 2 hours.

Serve with your favorite dippers to your favorite people.

PREP TIME: 10 minutes + 2 hours chilling

YIELD: 4 cups

PREP TIME: 10 minutes COOK TIME: 30 minutes

YIELD: 6 servings

YOUR HOLIDAY

advertisement

1 box (16.5 oz.) chocolate cake mix

1 cup Hellmann’s® or Best Foods® Real Mayonnaise

1 cup water

3 eggs

1 tsp. ground cinnamon (optional)

Preheat oven to 350°. Grease and lightly flour two 9” round

cake pans; set aside.

Beat cake mix, Hellmann’s® or Best Foods® Real Mayonnaise,

water, eggs and cinnamon 30 seconds in large bowl with

electric mixer on low speed. Beat on medium speed, scraping

sides occasionally, 2 minutes. Pour batter into prepared pans.

Bake 30 minutes or until toothpick inserted in centers comes

out clean. Cool on wire rack 10 minutes. Remove cakes

rom pans and cool completely. Sprinkle, if desired, with

confectioners sugar or fill and frost.


YIELD: 12 servings

30 oz. ricotta cheese

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 eggs

1 jar Bertolli® Tomato & Basil Sauce

1 jar Bertolli® Alfredo Sauce

12 lasagna noodles, cooked and drained

Preheat oven to 375°. Combine ricotta cheese, mozzarella cheese,

1/4 cup Parmesan cheese and eggs in large bowl; set aside. Combine

Sauces in medium bowl.

Spread 1 cup sauce mixture in 13 x 9” baking dish. Layer 4 lasagna

noodles, then 1 cup sauce mixture and 1/2 of the ricotta mixture; repeat.

Top with remaining 4 noodles, then sauce mixture and remaining

1/4 cup Parmesan cheese.

Cover with aluminum foil and bake 50 minutes. Remove foil and bake

until bubbling, about 10 minutes. Let stand 10 minutes before serving.


YIELD: 8 servings

Contents

Home cooks couldn’t be more generous with their best recipes for cookies, casseroles, feasts and fast fixes. This year, give your family the gifts

of satisfied smiles and happy hearts.

Home for THeTHE

issuE

Peppermint Crunch Christmas Cookies, page 83

Gingerbread People, page 70

Cooking, Caring & Sharing®

deCember 2013

reCIPeS F

rOm

FAmIL

IeS

LIKe Y

OUrS

4 tasteofhome.com december 2013

Contest 89 Prized Pies

Looking for some winning ways to fill a warm and flaky crust? Dig into 12 of our readers’ best.

Close to Home 100 snowy suPPer,

with Love

A Colorado family brings tradition and a personal twist to cold-weather suppers.

103 PoPs of Good Cheer

This Kansas City reader’s sweet take on classic popcorn balls gets the kids in on the fun.

106 sides to CeLebrate

Spread the love of wholesome food with an Illinois mom’s fill-you-up veggie sides.

110 Give santa some suGar

Just add a glass of milk (and some yuletide love) to Field Editors’ favorite cookie recipes.

In Every Issue

7 Table Talk

9 Mixing Bowl

49 Tasty 10

118 Recipe Index

120 Recipe Swap

Cook Smart 22 home sweet home

Four Field Editors teamed up with our Test Kitchen to build the sweetest gingerbread houses on the block.

26 JoLLy in a Jiffy

Set the timer for homespun dishes that go from fridge to fork in 30 minutes or less.

31 a LiGht winter’s meaL

Warm up the slow cooker. These healthy suppers are done when you step in the door.

38 GLuten-free

made easy

An Ohio mom takes gluten out of the cookie equation so the whole family can enjoy.

Celebrate 42 munCh & minGLe

Classic appetizers with fabulous flavors make just-right starters for passing around at your holiday party this year.

50 five-inGredient

hoLiday

An entire feast of dishes worthy of a celebration, each made with five ingredients or fewer.

54 wake-uP wonderLand

The presents can wait. You’ve got these breakfast miracles to share with the family.

62 CasseroLes to Carry

Good cooks bring you their best—creamy, saucy, meaty and altogether irresistible—potluck take-alongs.

69 your very merriest

Christmas ever

From the eggnoggiest to the snickerdoodliest, readers’ recipes for the ultimate in Christmas eats are here.

85 triPLe treat

Turn one decadent homemade brownie recipe into three fun and festive treats.

46

ON OUR COVER

81

63

Have a sweet holiday. Make it merrier by sharing homemade treats including Christmas Tree Brownies (page 86), Peppermint Crunch Christmas Cookies (page 83) and Gingerbread People (page 70). Photographer: Grace Natoli Sheldon | Set Stylist: Stephanie Marchese | Food Stylist: Sue Draheim

Christmas Tree Brownies: Frosted with Royal Icing (page 70) and decorated with “candy canes” cut from StackerMallows using R&M 1848 Christmas Linzer Cookie Cutter Set, amazon.com $15.

tasteofhome.com december 20136

Diane Smith

join the fun!Diane Smith of Pine Mountain, Georgia, shows off her Meaty Slow-Cooked Jambalaya, page 36. Share your top recipes and you might be featured, too: tasteofhome.com/submit.

To subscribe, place an order

or contact Customer Care

about your subscription

tasteofhome.com/customercare800-344-6913 (7am-10pm Central Monday-Friday or 7am-7pm Central Saturday) [email protected](current subscribers only)

To find us online

tasteofhome.comfacebook.com/tasteofhometwitter.com/tasteofhomeloveandhomemaderecipes.com

To submit a recipe

tasteofhome.com/submit

To contact our editors

Taste of Home5400 S. 60th St.Greendale WI [email protected]

To find out about other

Taste of Home products

shoptasteofhome.com

To sell Taste of Home

in your store

877-732-4438 (toll-free)

[email protected]

To advertise in Taste of Home

[email protected]

Mailing list

We make a portion of our mailing list available to reputable firms. If you would prefer that we not include your name, please visit tasteofhome.com/privacy, or call 800-344-6913 (7am-10pm Central Monday-Friday or 7am-7pm Central Saturday).

ConTaCT us

eDitorial

eDitor-in-Chief Catherine Cassidy

Creative DireCtor Howard GreenbergeDitorial operationS DireCtor Kerri BallietaSSoCiate Creative DireCtor Erin Burns

eDitor Jeanne AmbroseSenior eDitorS Emily Betz Tyra, Ellie Martin Clif feart DireCtor Kristin BowkerContributing art DireCtor Jennifer FoxaSSiStant eDitor Elizabeth Russell Harris Contributing aSSiStant eDitor

Amanda BiedrzyckiCopy Chief Deb Warlaumont MulveyCopy eDitorS Dulcie Shoener, Joanne Weintraub Content operationS Manager Colleen King Content operationS aSSiStant

Shannon Stroud eDitorial proDuCtion Manager Dena Ahlerslayout DeSigner Julianne SchnuckexeCutive aSSiStant Marie Brannonhealth aDviSory boarD Ari Brown, MD (Pediatric Medicine); Cynthia Sass, RD (Nutrition); Vonda Wright, MD (Women’s Health/Fitness)

Chief fooD eDitor Karen BernerfooD eDitorS James Schend; Peggy Woodward, RDaSSoCiate fooD eDitor Krista LanphieraSSoCiate eDitor/fooD Content

Annie RundlereCipe eDitorS Mary King ; Jenni Sharp, RD; Irene Yeh

teSt KitChen & fooD Styling Manager

Sarah ThompsonteSt CooKS Nicholas Iverson (lead), Matthew Hass, Lauren Knoelke fooD StyliStS Kathryn Conrad (senior), Shannon Roum, Leah Rekauprep CooKS Megumi Garcia, Melissa Hansen, Nicole Spohrleder, Bethany VanOpdorp

photography DireCtor Stephanie Marchese

photographerS Dan Roberts, Jim Wielandphotographer/Set StyliSt

Grace Natoli SheldonSet StyliStS Stacey Genaw, Melissa Haberman, Dee Dee Jacq ContributorS Mark Derse (Photographer); Sue Draheim, Diane Armstrong, Laurel Zimienski (Food Stylists)

exeCutive eDitor, Digital

Sarah Karl SchroederSenior online proDuCer

Melanie O’BrienWeb eDitor Julie Meyers

buSineSS analySt Kristy Martinbilling SpeCialiSt Mary Ann Koebernik

buSineSS

eaStern aDvertiSing DireCtor

Donna Lindskog

eaStern aCCount DireCtor Joanne CarraraeaStern aCCount Manager Kari NestorMiDWeSt & WeStern aDvertiSing DireCtor

Jackie FallonMiDWeSt aCCount Manager Lorna Phillips

WeSt CoaSt SaleS DireCtor Erin Foy-Vian

WeSt CoaSt aCCount Manager Deborah MasonMiChigan SaleS repreSentative

Linda C. DonaldsonSouthWeStern aCCount repreSentativeS

Summer Nilsson, Sunday LeekaDvertiSing proDuCtion Manager

Kristine Jacobson

Digital DireCtor Jaclyn SelbyDigital SaleS planner Kimberly CallantaaSSoCiate MarKeting DireCtor,

integrateD SolutionS Katie Gaon

aD operationS DireCtor Nick Gaudio

general Manager, taSte of hoMe

CooKing SChoolS Erin Puariea

DireCt reSponSe aDvertiSing

Katherine Zito, David Geller Associates

viCe preSiDent, branD MarKeting

Jennifer Smith

viCe preSiDent, CirCulation & Continuity

MarKeting Dave Fiegel

exeCutive branD DireCtor Joe LosardoSenior MarKeting Manager Vanessa BaileyMarKeting Manager Betsy Connorsart DireCtor, Creative ServiCeS Deb Ferrell

reaDer’S DigeSt north aMeriCa

viCe preSiDent, buSineSS DevelopMent

& MarKeting Alain BegunpreSiDent, booKS & hoMe entertainMent

Harold Clarke general Manager, CanaDa Philippe CloutierviCe preSiDent, operationS Mitch CooperChief operating offiCer Howard HalliganviCe preSiDent, Chief SaleS offiCer

Mark Josephson

viCe preSiDent, general Manager,

MilWauKee Frank QuigleyviCe preSiDent, Digital SaleS Steve Sottile

viCe preSiDent, Chief Content offiCer

Liz VaccarielloviCe preSiDent, global finanCial

planning & analySiS Devin White

the reaDer’S DigeSt aSSoCiation, inC.

preSiDent anD

Chief exeCutive offiCer Robert E. Guth

So many of you received your first Taste of Home subscription as a gift. Share your favorite magazine for Christmas with people you love! It’s easy, right now, at tasteofhome.com/gift. The iPad edition has fun interactive extras plus instant recipe sharing with friends and family. More at tasteofhome .com/mobile.

love is thebest gift!

7december 2013 tasteofhome.com

Make Homemade MemoriesThere’s no time like the holidays to gather around the food!

Catherine Cassidy EdITor-In-ChIEf

Table Talk

On this Page Black forest Waffles, page 57;

reindeer Brownies, page 86; Caramel Snickerdoodle Bars, page 77;

Christmas Graham houses, page 22.

few months ago, we asked you to share your favorite winter food memories on facebook. they were delightful (and sometimes hilarious, too).

Reader Julie Hershkowitz of St. George, Utah, told

about a “snowball fight” she had as a kid with her

mom, brothers and cookie dough—what a huge, fun mess. Cooks who

care, like Michelle “Momma D” Dentremont in

Port Hueneme, California, and Michelle Pippen

of Hohenfels, Germany, told of delivering

yummy baked goods all over their communities.

In other Taste of Home families, Christmas

breakfast is a big deal. The recipes you share

are magical. Easy Eggs Benedict Casserole,

Golden Danish Twists, Black Forest

Waffles—yum! It doesn’t matter if you sit

down to your meal wearing a Christmas

sweater (don’t we all have one?) or your

comfiest pj’s, it’s the good food that gets

all of us into a festive mood.

So there’s no better time than now to carve a batch of brownies

(page 85) into a tree, two wreaths or a herd of reindeer. Or build

a gingerbread house—the simple kind, with graham crackers,

ready-made frosting and candies galore. Our Field Editors share

their best tips (page 22). Did you know it’s easier to decorate the

walls first, then put them together?

Oh, don’t miss the Caramel Snickerdoodle Bars (page 77)

that made us all weak in the knees here—we’re better people

just for knowing how to bake them now! Thanks to Niki Plourde

in Gardner, Massachusetts.

Here’s wishing you a holiday season filled with surprise

and delight. P

A

ADVERT i s EmEnT

Stars of the Season For this family cook, the best recipes always start with the freshest ingredients.

My first trip to Sam’s Club®

was with my mother and my

sister Jan. The club in Concord,

California, had just opened

and I was in town to visit.

Whenever the Cassidy women

are together, we always shop.

What we found on that first

Sam’s Club shopping trip keeps

us all coming back: great prices

on incredibly fresh food in sizes

that feed the whole family.

My mom is a terrific cook—just

thinking about her famous prime

rib and apple pie conjures up

heavenly aromas. She taught me

so much about cooking, but the

two most important lessons were

having recipes you can trust to

work and using fresh ingredients.

As editor-in-chief of Taste of

Home, I get to know and love the

recipes that you share with us

and that are tested here in our

Test Kitchen. And as a Sam’s

Club member, I know I can find

fresh, seasonal ingredients to

make these recipes shine.

That’s why I’m so excited that

Taste of Home has teamed up

with Sam’s Club. Together,

in our magazines and on our

websites, we’ve shown how

pairing family-favorite recipes

with the top-notch food you

find at Sam’s Club—from

gourmet cheeses to fresh-picked

fruits and vegetables to choice

meats and seafood—makes for

meals families love.

Turn to page 42 for festive

and irresistible appetizer ideas.

And on page 50 find a special

five-ingredient holiday feast.

Along with the recipes, you’ll

find helpful entertaining tips

from Sam’s Club to make an

impressive holiday menu.

Have a warm and happy holiday!

—CaTHerine Cassidy

editor-in-Chief, Taste of Home

Holiday Joy This is the kind of one-stop shopping I can’t resist when I have my holiday list in hand. A cartful of ingredients and dinner’s on its way. Add a prime rib like that above for a flavor-packed entree that’s incredibly easy.


Tweet Treats

Give your backyard buddies a wing up this winter. Trim the trees outside with these easy homemade birdseed ornaments.

Ch

ris

Tm

as

ro

bin

s: istockphoto.com/kim

ikodate

fliT over

To The nexT

page

for

a simple how-to


MIX

ING

BO

WL

What You Need

ɡ 4 ft. of 1/4-in.-wide ribbon, cut into 12-in.-long sections

ɡ 1/2 oz. unflavored gelatin powder (or 2 envelopes of Knox)

ɡ 11/2 cups birdseed

ɡ Baking sheet lined with waxed paper

ɡ Four cookie cutters of any shape (roughly 4 in. x 4 in.)

ɡ Cooking spray

Makes: About four 4-in.-square cookie-cutter ornaments.

Birdseed Ornaments

Food on the Fly

Deck out your yard—and wait for chirps of joy.

1. Go loopy Tie ends of each ribbon section together to form four loops for hanging. You’ll need these later.

2. Stir away Mix gelatin with ½ cup boiling water. Stir well to dissolve, then add to birdseed, continuing to stir well. If mixture is watery, add more seed until it’s stiff but sticky.

3. Make the mold Place cookie cutters an inch apart on the prepared baking sheet. Lightly coat each cutter with cooking spray. Fill each halfway with birdseed mix.

4. Press tight Place knotted end of each ribbon loop on top center of each cutter. Then fill with more mix until loop is secured. Firmly press the mix with back of spoon to compact.

5. Hang it up After a few hours, coax each birdseed ornament onto fresh waxed paper. Let dry, flipping every so often, for 72 hours or until hard. Hang ornaments outside in trees.

$2FrOStIN’ FuNBake up merry moods with fun cake fixings: Duncan Hines Limited Edition Holiday Velvets or Pillsbury Holiday Funfetti Garland Green Vanilla Frosting. In most grocery stores.

products to try

12

Santa’s (Kitchen) HelperHelp your favorite home cook juggle the holiday feast with The Orange Chef’s dishwasher-safe iPad Stand. theorangechef.com $35


A Stocking for SparkyTreat your canine pals to a BarkBox of carefully selected goodies. The excitement of new chew toys will keep ’em busy while you entertain. barkbox.com $29

Placemat PicassoKids can draw their own comic strips or dream up a crocodile’s favorite foods on the paper placemats in this collection of nine kid-friendly designs. laurenceking.com $13

A Christmas CookieBrighten the face of any A Christmas Story fan with a leg-lamp cookie cutter—or a batch of leg-lamp cookies! neatoshop.com $6

MIX

ING

BO

WL

GIFT GUIDE

GIfted GIvINGPut these affordable and oh-so-thoughtful gifts on your holiday

shopping list to make your special someone say, “Wow!”

Chopstick training WheelsThe chopstick-newbies in your family will eat like pros with Fred & Friends’ soft, washable Chopstick Kids. They’re really fun for grabbing French fries. amazon.com $8

toast the HostessTuck this new wine to share into a sack of presents. A tower of four disposable wineglasses from Stack wines equals one 750 ml bottle. drinkstack.com $13

This one’s a

cabernet

sauvignon.

Baby, It’s Cold OutsideKeep your lasagna warm all the way to Grandma’s house. Vonny’s cute-as-can-be casserole carrier comes in fun patterns that dress up anything you’re toting to a potluck. vonny.com $48

Snug Mugs Give the gift of warm winter nights with an assortment of holiday teas. The red-ribbon gift box is a super-cozy stocking stuffer. republicoftea.com $6

Pasta PageantBring Christmas spirit to your home cooking with snowman- or Santa Claus-shaped pasta from the Pasta Shoppe. Add the shapes to any soup, salad or casserole for a special supper. pastashoppe.com $6

Treat Tray On Christmas Eve, add cookies to this tiny “house” flashcards tray and Santa will feel right at home. rosannainc.com $18

Follow Your NoseThis book is beyond fun—and makes it easy to choose wines you’ll love. Add The Essential Scratch and Sniff Guide to Becoming a Wine Expert to a friend’s coffee table collection. hmhco.com $20

Homemade for the HolidaysYup, you can make (or gift) your own vanilla extract. Add premium vodka to Salt Sisters’ Vanilla Infusion Kit’s Grade A beans and store for a few months. Use it in your favorite recipes. saltsistersonline.com $27

It’s a make-your-

own vanilla kit!

BLOGGERS WE ♥

There are a lot of people who are

sweet on 32-year-old baker Joy Wilson.

She has published a popular cookbook (with a second out this fall) and has

been lauded by the Times of London

for her blog joythebaker.com, named

one of the top 50 food blogs in the

world. For Taste of Home readers, Joy

shares some baking secrets, like her

special ingredient for banana bread.

We noticed you use browned

butter often. In cookies. Cakes.

Doughnuts. Pancakes. Bread.

What’s your favorite way to

sneak browned butter into a

recipe? Browning butter really does

make butter better. I love adding it to

doughnuts. And to quick bread recipes

like banana bread with spices and

walnuts. The browned butter adds

extra richness and melds perfectly with

the hearty walnuts and sweet bananas.

Mini loaves make great hostess gifts!

It isn’t Christmas without…

Dad’s sweet potato pie. He’s been

making it my whole life. I feel related

to it in some strange sort of way. He

adds a lot of ground coriander to it—

a teaspoon or two. It’s his signature.

The coriander adds a unique flavor

and is super aromatic.

How do you spice up decorated

cookies? Everyone asks me what

makes my sugar cookies taste so

special. I like to fancy them up by

adding fresh vanilla bean, or orange

or lime zest, to the sugar before it

goes into the batter.

Joy to the Kitchen

Joy’s Browned ButterIn a saucepan, melt ¾ cup (1½ sticks) unsalted butter over medium-low heat.

Butter will begin to foam and crackle as it melts, but will quiet down quickly.

Swirl the pan as the butter cooks. When the butter browns and begins to smell

nutty, remove from the heat and transfer to a small bowl. Taking the butter

out of the hot saucepan will stop the butter from overcooking and burning.

Makes: Just over ½ cup of browned butter. —joy wilson london, UK

Taste of Home handpicked a collection of favorite food blogs. Check it out at tasteofhome.com/taste-bloggers.

Did you know?

?

joy

wilson

Find Joy’s first cookbook on amazon.com. “I packed it with all the love and sugar I could muster,” she says.

Brown Butter Baked doughnuts—yes, please!

Find the recipe on Joy’s blog, joythebaker.com.

Impossibly Easy Holiday Breakfast Bake

Find more power to WOW at bisquick.com

1. Heat oven to 400°F. Cook sausage, bell pepper and onion over medium heat, stirring occasionally; drain. Combine sausage mixture, potatoes and 1 1/2 cups cheese in greased 13 x 9 baking dish.

2. Stir Bisquick mix, milk, pepper and eggs. Pour into baking dish.

3. Bake uncovered 40-45 min. Sprinkle with remaining cheese.Bake 1-2 min. until melted. Serves 12.

2 (12 oz.) pkg. bulk pork sausage1 c. chopped bell pepper1/2 c. chopped onion3 c. frozen hash brown potatoes2 c. shredded Cheddar

1 c. Original Bisquick® mix2 c. milk1/4 tsp. pepper4 eggs

Make-aheadrecipe

© 2013 General Mills.

e

Pancakes yesterday. Holiday egg bake today. What’s inside your box of Bisquick?

MIX

ING

BO

WL

My husband is a Navy Seabee, and his guys know

that our house is always good for a meal. The Seabees

especially love the homemade cookies I send when

they’re field training. Some of these young men are far

from home for the first time in their lives, so having

people they can count on for company and home

cooking means a lot.

—MIcheLLe “MOMMa D” DeNtreMONt Port Hueneme, CA

One of my favorite ways to give back is to bake Christmas

cookies for the local soup kitchen. Last year, when we

lived in Fort Benning, Georgia, I made eight varieties,

including decorated sugar cookies and pinwheels.

Locate the green gift in the pages of this magazine and you could win a new cookbook from Taste of Home. Find it? tell us where by going to tasteofhome.com/hiddenobject. or mail a postcard with the page number and your name, address and phone number to Hide & Seek, Taste of Home, 5400 S. 60th St., Greendale WI 53129. In our November 2013 issue, the turkey was hidden on page 42.Find the green gift!

HIDDen oBJeCt

cooks who care

Follow the lead of these big-hearted readers who know that feeding hungry stomachs— and spirits—is a goodwill gift that fits anyone.

Sharing Season I package them individually so the volunteers merely

have to pass them out with dinner. My daughters go

with me to deliver them.

—MIcheLLe PIPPeN HoHenFeLS, GermAny

My family and I make bag lunches that we take to the

homeless who live under the bridges and in the parks

of Pittsburgh. I’ve also had the pleasure of serving and

cooking at a local rescue mission that serves supper to

250 hungry souls during the coldest months. In turn,

we’ve made many wonderful new friends because of

our willingness to give help wherever needed.

—rONI LaWtON InDuStry, PA

Our children enjoy attending the local rodeo, but some

of the other kids there don’t have the extra money to

spend at the concession stand. So each time we go, I

whip up a bunch of snacks and hand them out. If we’ve

got it to give, why not share it?

—JessI MaPLe mIAmI, oK


1

Sno-Glo Tree Using short toothpicks, attach

regular-size marshmallows and gumdrops—arranged to

look like lights—to a foam topiary tree cone, available at

most craft stores.

2

no-MelT IGloo CupCake For the dome, place

an unfrosted, unlined cupcake upside down on a serving

Marshmallow Mash-upTake 3

1

2

3

March of the Penguins! Create your own colony ( yup, that’s the real term) by using a large gumdrop for the body, a small gumdrop for the head, a sour rope for the scarf, and sliced-up jellybeans for the wings, feet and beak. Snip the ends of thin black licorice for the eyes.

plate. Cover with whipped topping and decorate with

mini marshmallows. For the door, cut a marshmallow

in half, then make a hole with an apple corer.

3

Good-enouGh-To-eaT Garland String

marshmallows of varying sizes and fresh cranberries

with fishing line and a needle.

Taste of Home Plus is THE ULTIMATE VALUE!Now I enjoy both Taste of Home

and Simple & Delicious...plus

cookbooks, discounts and more!

— Jennifer H. TasTe of home plus member

maKe aheaD Holiday deSSerTas seen in TasTe of Home CHrisTmas 2013

Taste of Home fans get even more to love with Taste of Home Plus.

TOHP-1312-SND1

35 chocolate wafers, finely crushed (about 1-2/3 cups)

1/4 cup butter, melted 1 Tbsp. plus 3/4 cup sugar, divided 1 envelope unflavored gelatin

1/2 cup cold water 1 pkg. (8 oz.) cream cheese,

softened1/3 cup green creme de menthe

2 cups heavy whipping cream, whipped

1. In a small bowl, combine the cookie crumbs, butter and 1 tablespoon sugar. Press half of mixture onto the bottom of a greased 9-in. springform pan. Refrigerate until chilled.2. In a small saucepan, sprinkle

gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Cool.3. In a large bowl, beat cream cheese and remaining sugar until fufy. Gradually beat in gelatin mixture. Stir in creme de menthe. Set aside 1 cup whipped cream for garnish. Fold remaining whipped cream into cream cheese mixture.4. Pour half of the flling over crust. Top with remaining crumb mixture, reserving 2 tablespoons for garnish. Pour remaining flling into pan; garnish with reserved whipped cream. Sprinkle with reserved crumbs. Chill until set. Remove sides of pan before slicing.

Grasshopper Cheesecake

PreP: 25 min.+ chilling • MakeS: 12 servings

INTroducINg A new way to save!

As a member of Taste of Home Plus, Jennifer

knows that belonging just makes good sense.

She enjoys full one-year subscriptions to both of

our popular, recipe-packed cooking magazines

(Taste of Home and Simple & Delicious) for

less than what others pay…

Free shipping & free money to

spend at ShopTasteofHome.com.

Up to 50% savings at hundreds

of local and national retailers.

Gorgeous, hardbound Taste of Home

cookbooks, with family favorites like

festive Grasshopper Cheesecake below.

Discover what smart shoppers like Jennifer

know. Start saving instantly when you visit

tasteofome.com/plus today!

Start saving today at tasteofhome.com/plus

BEST ❤ LOVED RECIPES FROM HOME COOKS LIKE YOU

TOHNS-COOKCD-REGI

“I have been delighting my children and grandchildren for years with this special cookie recipe.”

—Judith S., Waukesha, Wisconsin

Join the fun this December with a daily holiday cookie recipe that counts down the days to Christmas.

Favorite Sugar Cookies

bake & share

free!

Cookie Countdown e-Newsletter

Sign up at: www.tasteofhome.com/newsletters

bake & share

bake & share

bake & share

’Tis

The season To

Download the FREE App today at:

familyhandyman.com/diy-tip-geniusiPhone and iPad are trademarks of Apple Inc, registered in the U.S. and other countries.

Look at all you’ll get...

• 300+ BEST Tips for DIY woodworking, painting, organizing and more!

• Time-saving shortcuts

• Budget-friendly tricks

• Clever, stress-free

hints and tips

• Confi dence for every DIYer!

ALL-NEW App!DIY TIP GENIUS from The Family Handyman!

300+ FREE Tips!

Organize, Remodel & Repair...with Confi dence!

It’s Tips. It’s Tricks. It’s Genius!

#1 in DIY Home Improvement


test kitchen’s

christmas graham

houses pAGE 22

jennifer ray’s

chipotle-raspberry

pork chops pAGE 27

diane smith’s

meaty slow-cooked

jambalaya pAGE 36

Cook SmartFancy in a Flash • light & cozy slow cooker • graham cracker cottages

Raise youR foRks to Happiness, HealtH and Home.

kelly eVans’

carne guisada

pAGE 34

pop a small can of pringles

and snack away. then gussy

up the clean container with

strips of pretty paper.

Gluten-Free Spritz DelightsCheryl Costilow | amherst, oH

Get your gluten-free goodies.page 38


CO

OK

ING

SC

HO

OL

Home Sweet HomeGrab a stack of graham crackers and a bowl of frosting (the kind from a can works like a charm). Four Field Editors share their behind-the-scenes secrets for a cheery little gingerbread house that’s a cinch to make.

Christmas Graham HousesBring some holiday spirit to your home with these cute creations. They’re so easy to build and decorate, even little elves can join in the fun. —TaSTe Of HOme TeST KITCHeN

GrEEndalE, WI

PreP: 40 mIn. + sTandInG

maKeS: 4 housEs (2 Tall and 2 shorT)

19 whole graham crackers, divided

1 can (16 oz.) vanilla frosting

2 cups confectioners’ sugar

assorted candies and cookies

1. Using a serrated knife, cut 10

crackers in half to make 20 squares.

Cut four of the squares diagonally

in half to make eight triangles.

2. Empty frosting into a bowl;

gradually beat in confectionersÕ

sugar. Cut a small hole in the tip

of a pastry bag or in a corner of

a food-safe plastic bag; insert

a #4 round pastry tip. Fill bag

two-thirds full with frosting mixture.

3. For each roof (make four), pipe

a strip of frosting along three edges

of two of the squares. Pipe a strip of

frosting along short edges of two of

the triangles. Hold triangles upright

with unfrosted edges at the bottom.

Place squares on top of the triangles,

lining up edges to make a sloped roof

(unfrosted edges should be at the

bottom). Let stand 1 hour to set.

4. For each short house (make two),

pipe frosting on two opposite edges

of four of the squares. Join frosted

edges to form walls. For each tall

house (make two), pipe frosting on

long edges of four rectangles; join

to form walls.

5. Cut remaining cracker to

make four doors; attach to houses

with frosting. Pipe a thin strip of

frosting along bottoms of roofs;

place on walls. Decorate as desired.

Let stand 2 hours or until set.

You’re invited to facebook.com/

tasteof home the

week of December 9 for a gingerbread open house. Show off your own cookie

house or village!

Let it snow!

Fresh-fallen

flaked coconut is

the last touch.


Field Editors get in on a fun family tradition.

Meet the Gingerbread Gang

“We set up card tables with plastic tablecloths in my basement and make gingerbread houses as a family.” —Kelly Hayes Troy, IL

“I started making gingerbread houses for my friends’ children about 12 years ago. Now I make them with my own kids.” —Kelly Kirby WEsTvILLE, Ns

“starting the weekend after Thanksgiving, I host kiddo days for my friends’ children. We munch on snacks, watch Christmas cartoons and decorate our hearts out.”

—Kandy amerson INdEpENdENCE, Mo

“My passion for gingerbread houses started when I saw them in an older issue of Taste of Home. I’ve since spent thousands of hours designing and building them for fun and charity, learning a lot along the way.”

—redawna KalyncHuK sExsMITh, AB

Light up your ice-cream cone trees with candy-coated sunflower seeds.

24 december 2013 GET MORE! Find more gingerbread creations at tasteofhome.com/houses.

CO

OK

ING

SC

HO

OL

Make magic with treats from your pantry.

Candy Cottage Curb Appeal

“Anna’s Ginger Thins with scalloped edges make great shingles. Use a serrated knife to gently saw the cookies in half. Then attach them to the roof with frosting. You can also turn Pirouette cookies into stacks of firewood. Simply cut the cookies into six 2-in. pieces and stick them together with frosting.” —KANdy AmerSON

“I’ve discovered that a small can of tomato paste placed inside the house is a sturdy support for the walls as the frosting dries.” —KeLLy KIrby

“Sno-Caps candies look beautiful on a roof. And when turned upside down, sugar ice-cream cones look like trees. For the branches, just melt green candy-coating disks and spread over each cone. One cup of disks will make four trees.” —KeLLy HAyeS

“Flaked coconut creates fluffy snow and also hides mistakes. Necco Wafers make the perfect stone path. But my best tip is to decorate the walls before assembling the house. It’s easier to put creative designs on the walls when the graham crackers are horizontal.” —redAwNA KALyNCHuK P

al

l il

lus

tr

at

ion

s t

his

pa

ge

an

d p

re

vio

us

sp

re

ad

: AL

LI A

RN

OL

D

“Every gingerbread house needs a snowman. Stick three miniature marshmallows together with vanilla frosting, then use the frosting to glue a chocolate chip on top for a hat and jumbo nonpareils for eyes, a nose and buttons. Poke chow mein noodles in for arms.” —ANNIe ruNdLe, TASTe Of HOme ASSOCIATe edITOr

Just plug it in and hear what you’ve

been missing. With the Bose® Wave®

music system III, there are no stacks of

components. No tangle of wires. No dials to

adjust. Advanced Bose technologies work

together to fill the room with the acclaimed

performance that has made Bose the most

respected name in sound. You enjoy clear,

realistic sound that you may have only

thought possible from a much larger, more

complicated stereo. And the Wave® music

system III also has improved FM/AM radio

reception. Radio text for song and station

information. Convenient touch-top controls

for on, off and snooze. And dual alarms so

you can set two different wake-up times.

You enjoy an audio system like no other, an

improvement on what was already the most

highly acclaimed system in its class.

A roomful of premium sound…not wires.

With the Wave® music system III, you’ll

experience the pleasures of Bose quality

sound moments after you open the box.

Everything you need is built in, including

the radio tuner and a CD/MP3 CD player.

You control them all with a convenient,

credit card-style remote. You can also

add the optional Multi-CD Changer to

enjoy your music uninterrupted for hours

on end.

Try it for 30 days, risk-free. Experience

the Wave® music system III in your own

home risk-free for 30 days. Choose your

favorite color: Platinum White, Graphite

Gray or Titanium Silver. And when you

call, ask about making 12 easy payments,

with no interest charges from Bose.* Order

your Wave® music system III with the

Multi-CD Changer by January 4, 2014,

and save $150. You’ll also receive free

shipping. Discover how delightfully simple

it is to enjoy Bose sound.

A l l t h e s o u n d w i t h o u t a l l t h e w i r e s .

*Bose payment plan available on orders of $299-$1500 paid by major credit card. Separate financing offers may be available for select products. See website for details. Down payment is 1/12 the product price plus applicable tax and shipping charges, charged when your order is shipped. Then, your credit card will be billed for 11 equal monthly installments beginning approximately one month from the date your order is shipped, with 0% APR and no interest charges from Bose. Credit card rules and interest may apply. U.S. residents only. Limit one active financing program per customer. ©2013 Bose Corporation. The distinctive design of the Wave® music system is a registered trademark of Bose Corporation. Financing, savings and free shipping offers not to be combined with other offers or applied to previous purchases, and subject to change without notice. If the Wave® music system is returned, the Multi-CD Changer must be returned for a full refund. Offers valid 10/26/13-1/4/14 and are limited to purchases made from Bose and participating authorized dealers. Risk-free refers to 30-day trial only, requires product purchase and does not include return shipping. Delivery is subject to product availability.

Shown in

Platinum White.

Bose® Wave® m u s i c s y s t e m I I I

SAVE $150when you order the

Wave® music system III

with our Multi-CD Changer

by January 4, 2014.

To order or learn more:

1-800-295-2073,ext. TZ858

Bose.com/ Wave


Jolly in a JiffyA grocery list longer than the line to see Santa? Not this year! Give yourself the gift of time with 5-ingredient recipes ready quickly for company.

ingredient

s*5

30minutes

qu

ick

fix

Bacon-Wrapped Scallops with Pineapple quinoa

Laura Greenberg | Lake Balboa, CA*Plus pantry staples like salt, pepper, oil and water.

FAST FIX Bacon-Wrapped Scallops with Pineapple QuinoaThis is the first recipe I developed using quinoa as an

ingredient. My husband thoroughly enjoyed helping

me test the recipe . It’s a special dish that can be easily

prepared in less than 30 minutes.

—Laura GreenBerG LAke BALBoA, CA

Start to finiSh: 30 MIN. • MakeS: 4 ServINgS

1 can (141/2 oz.) vegetable broth

1 cup quinoa, rinsed

1/4 tsp. salt

1/8 tsp. plus 1/4 tsp. pepper, divided

10 bacon strips

16 sea scallops (about 2 lbs.), side muscles removed

1 cup drained canned pineapple tidbits

1. In a small saucepan, bring broth to a boil. Add

quinoa, salt and ⅛ tsp. pepper. Reduce heat; simmer,

covered, 12-15 minutes or until liquid is absorbed.

2. Meanwhile, place bacon in a large nonstick skillet.

Cook over medium heat, removing eight of the

strips when partially cooked but not crisp. Continue

cooking remaining strips until crisp. Remove to

paper towels to drain. Finely chop crisp bacon strips.

Cut remaining bacon strips lengthwise in half.

3. Wrap a halved bacon strip around each scallop;

secure with a toothpick. Sprinkle scallops with

remaining pepper.

4. Wipe the pan clean, if necessary; heat over

medium-high heat. Add scallops; cook 3-4 minutes

on each side or until scallops are firm and opaque.

5. Remove quinoa from heat; fluff with a fork. Stir in

pineapple and chopped bacon. Serve with scallops.

note Look for quinoa in the cereal, rice or organic

food aisle.

Per ServinG 468 cal., 11 g fat (3 g sat. fat), 89 mg chol.,

1,364 mg sodium, 43 g carb., 3 g fiber, 48 g pro.


“Some of the chicken thighs may take longer than the recipe says, depending upon their size. It’s easy to double

the amount of artichokes as well.”—chris koon

FAST FIX Broiled Chicken & ArtichokesMy wife and I first made this chicken entree as newlyweds and have been hooked ever since. It’s so simple, affordable, delicious and healthy—you can’t beat that. We make it almost weekly.—chris koon MIdlothIan, Va

start to finish: 15 MIn. • MakEs: 8 serVIngs

8 boneless skinless chicken thighs (about 2 lbs.)

2 jars (71/2 oz. each) marinated quartered

artichoke hearts, drained

2 tbsp. olive oil

1 tsp. salt

1/2 tsp. pepper

1/4 cup shredded Parmesan cheese

2 tbsp. minced fresh parsley

1. Preheat boiler. In a large bowl, toss chicken

and artichokes with oil, salt and pepper. Transfer

to a broiler pan.

2. Broil 3 in. from heat 8-10 minutes or until

a thermometer reads 170¡, turning chicken and

artichokes halfway through cooking. Sprinkle

with cheese. Broil 1-2 minutes longer or until

cheese is melted. Sprinkle with parsley.

PEr sErving 288 cal., 21 g fat (5 g sat. fat), 77 mg chol.,

584 mg sodium, 4 g carb., trace fiber, 22 g pro.

EAT SMART FAST FIX

Chipotle-Raspberry Pork ChopsWith only three ingredients and a 10-minute prep time, this supper’s fast enough to throw together after a long day of work. —JEnnifEr ray Poncha sPrIngs, co

start to finish: 20 MIn. • MakEs: 4 serVIngs

(1/4 cuP sauce)

1/2 cup seedless raspberry preserves

1 chipotle pepper in adobo sauce,

finely chopped

1/2 tsp. salt

4 bone-in pork loin chops (7 oz. each)

1. In a small saucepan, cook and stir preserves

and chipotle pepper over medium heat until

heated through. Reserve ¼ cup for serving.

Sprinkle pork with salt; brush with remaining

raspberry sauce.

2. Lightly grease a grill or broiler pan rack. Grill

chops, covered, over medium heat or broil 4 in.

from heat 4-5 minutes on each side or until a

thermometer reads 145¡. Let stand 5 minutes

before serving. Serve with reserved sauce.

PEr sErving 308 cal., 9 g fat (3 g sat. fat), 86 mg

chol., 395 mg sodium, 27 g carb., trace fiber, 30 g pro.

28 december 2013

EAT SMART FAST FIX

Herb-Roasted Salmon FilletsRoasted salmon is so simple but is elegant enough

to serve to company. I make it on days when I have

less than an hour to cook.

—Luanne asta New YoRk, NY

start to finish: 30 mIN. • MaKes: 4 seRvINgs

4 salmon fillets (6 oz. each)

4 garlic cloves, minced

1 tbsp. minced fresh rosemary or

1 tsp. dried rosemary, crushed

1 tbsp. olive oil

2 tsp. minced fresh thyme or 1/2 tsp. dried thyme

3/4 tsp. salt

1/2 tsp. pepper

Preheat oven to 425°. Place salmon in a greased

15x10x1-in. baking pan, skin side down. Combine

remaining ingredients; spread over fillets. Roast

15-18 minutes to reach desired doneness.

per serving 301 cal., 19 g fat (4 g sat. fat), 85 mg

chol., 529 mg sodium, 1 g carb., trace fiber, 29 g pro.

Diabetic Exchanges: 5 lean meat, 1 fat.

FAST FIX Tenderloin with Horseradish Cream Cheese my husband and I both love the classic combination

of beef and horseradish. He asks me to make this for

dinner often, and I’m always happy to.

—Mary Lou CooK welcHes, oR

start to finish: 20 mIN. • MaKes: 4 seRvINgs

4 beef tenderloin steaks (4 oz. each)

1/4 tsp. each salt and pepper

1 tsp. olive oil

1 pkg. (8 oz.) cream cheese, softened

2 tbsp. grated parmesan cheese

2 tbsp. prepared horseradish


1. Sprinkle steaks with salt and pepper. In a large

skillet, heat oil over medium heat. Add steaks; cook

4-6 minutes on each side or until meat reaches

desired doneness (for medium-rare, a thermometer

should read 145°; medium, 160°; well-done, 170°).

2. Meanwhile, in a small bowl, mix cream cheese,

Parmesan cheese and horseradish until blended.

Serve with steaks. Sprinkle with parsley.

per serving 387 cal., 28 g fat (16 g sat. fat), 114 mg

chol., 378 mg sodium, 3 g carb., trace fiber, 30 g pro. P

qu

iCK

fix

tenderloin with horseradish Cream CheeseMary Lou Cook | Welches, OR

herb-roasted salmon filletsLuanne Asta | New York, NY

GET MORE! Find fast, festive recipes at tasteofhome.com/Christmasin30.

Find these specially selected Taste of Home cookbooks, plus kitchen helpers,

home improvement books, gardening guides, and more. We picked them just

for you! Order now at shoptasteofhome.com. Use coupon code 2096P.

HAND PICKED

TASTE OF HOMEALMOST HOMEMADE

$24.99 (#50871)

Create from-scratch, home-style fl avor with a few fresh ingredients and the items in your fridge or pantry. Hardcover, 256 pages, color photos. 8-3/” x 11-1/8”.

TASTE OF HOMESOUPS

$14.99 $9.99 (#50702)

Enjoy 326 savory and delicious recipes for easy-to-make soups that are guaranteed to satisfy. Softcover, 256 pages, color photos. 7” x 9-1/8”.

COUPON CODE

2096P

SHIPPINGany size order!

FREE

For faster service, order at shoptasteofhome.com

Or Call Toll-Free 1-800-880-3012. Mention coupon code 2096P when ordering.

TASTE OF HOME BEST LOVED COOKIES

$14.99 $9.99 (#41736)

Be the hit of the bake sale with 200+ delectable cookies, bars and brownies! Hardcover, 112 pages, color photos. 8-3/8” x 11-1/8”.

TASTE OF HOMEANNUAL RECIPES 2014

$24.99 (#50881)

Get a year’s worth of family-favorite, homestyle recipes from Taste of Home magazine—more than 500 in all! Hardcover, 320 pages, color photos. 8-3/8” x 11-1/8”..

33% OFF 33% OFF

NEW!


Slow-Roasted Chicken with VegetablesAnita Bell | Hermitage, TN

LIGH

T N

IGH

TS

Slow-cook your way to no-fuss feasts that are everyday easy. And straight from kitchens like yours.

A Light Winter’s Meal

EAT SMART SLOW COOKER

Slow-Roasted Chicken with VegetablesThis recipe couldn’t be simpler. A few

minutes of preparation and you’ll

come home to a delicious dinner. Even

a beginner cook could make this and

it would turn out perfectly.

—ANITA BeLL Hermitage, tN

PReP: 15 miN.

Cook: 6 Hours + staNdiNg

MAkeS: 6 serviNgs

2 medium carrots, halved

lengthwise and cut into

3-in. pieces

2 celery ribs, halved lengthwise

and cut into 3-in. pieces

8 small red potatoes, quartered

3/4 tsp. salt, divided

1/8 tsp. pepper

1 medium lemon, halved

2 garlic cloves, crushed

1 broiler/fryer chicken (3 to 4 lbs.)

1 Tbsp. dried rosemary, crushed

1 Tbsp. lemon juice

1 Tbsp. olive oil

2 tsp. paprika

1. Place carrots, celery and potatoes

in a 6-qt. slow cooker; toss with

¼ tsp. salt and the pepper. Place

lemon halves and garlic in chicken

cavity. Tuck wings under chicken; tie

drumsticks together. Place chicken

over vegetables in slow cooker, breast

side up. Mix rosemary, lemon juice,

oil, paprika and the remaining salt;

rub over chicken.

2. Cook, covered, on low 6-8 hours

or until a thermometer inserted in

thigh reads 180¡ and the vegetables

are tender.

3. Remove chicken to a serving

platter; tent with foil. Let stand

15 minutes before carving. Serve

chicken with vegetables.

PeR SeRVING 329 cal., 17 g fat (4 g sat.

fat), 88 mg chol., 400 mg sodium, 14 g

carb., 3 g fiber, 29 g pro.


Southwestern Chicken & Lima Bean StewPam Corder | Monroe, LA


Southwestern Chicken & Lima Bean StewI always try to have my daughter,

my son-in-law and my grandchildren

over for this supper. They make me so

happy by saying “That was so good!”

or simply by filling up their bowls again.

—Pam Corder Monroe, LA

PreP: 20 Min. • Cook: 6 hours

makeS: 6 servings

4 bone-in chicken thighs (11/2 lbs.),

skin removed

2 cups frozen lima beans

2 cups frozen corn

1 large green pepper, chopped

1 large onion, chopped

2 cans (14 oz. each) fire-roasted

diced tomatoes, undrained

1/4 cup tomato paste

3 Tbsp. Worcestershire sauce


11/2 tsp. ground cumin

11/2 tsp. dried oregano

1/4 tsp. salt

1/4 tsp. pepper

Chopped fresh cilantro or parsley

1. Place the first five ingredients in

a 5-qt. slow cooker. In a large bowl,

combine tomatoes, tomato paste,

Worcestershire sauce, garlic and

dry seasonings; pour over top.

2. Cook, covered, on low 6-8 hours

or until chicken is tender. Remove

chicken from slow cooker. When

chicken is cool enough to handle,

remove meat from bones; discard

bones. Shred meat with two forks;

return to slow cooker and heat

through. Sprinkle with cilantro.

Per Serving 312 cal., 7 g fat (2 g sat.


carb., 8 g fiber, 24 g pro. Diabetic

Exchanges: 3 lean meat, 2 starch,

1 vegetable.

Lig

HT

nig

HT

S


Beef-Stuffed Cabbage RollsLynn Bowen | Geraldine, AL


Slow-Cooked Coconut ChickenOne of my favorite things about this

dish is how incredible it makes my

home smell. Everyone who comes

by asks, “What are you cooking?”

—Ann SmARt North LogaN, Ut

PReP: 10 miN. • Cook: 4 hoUrs

mAkeS: 6 serviNgs

1/2 cup light coconut milk

2 tbsp. brown sugar

2 tbsp. reduced-sodium

soy sauce


1/8 tsp. ground cloves

6 boneless skinless chicken

thighs (about 11/2 lbs.)

6 tbsp. flaked coconut, toasted

minced fresh cilantro

In a large bowl, combine the first

five ingredients. Place chicken in a

3-qt. slow cooker. Pour coconut milk

mixture over top. Cook, covered,

on low 4-5 hours or until chicken is

tender. Serve chicken with coconut

and cilantro.

note To toast coconut, spread in a

15x10x1-in. baking pan. Bake at 350°

for 5-10 minutes or until golden brown,

stirring frequently.

PeR SeRving 201 cal., 10 g fat (3 g sat.

fat), 76 mg chol., 267 mg sodium,

6 g carb., trace fiber, 21 g pro.

Diabetic Exchanges: 3 lean meat,

½ starch, ½ fat.


Beef-Stuffed Cabbage RollsI make this recipe for my family as

a light, satisfying meal. It’s hearty

without being too fattening.

—Lynn Bowen geraLdiNe, aL

PReP: 20 miN. • Cook: 6 hoUrs

mAkeS: 6 serviNgs

12 cabbage leaves

1 cup cooked brown rice

1/4 cup finely chopped onion

1 egg, lightly beaten

1/4 cup fat-free milk

1/2 tsp. salt

1/4 tsp. pepper

1 lb. lean ground beef (90% lean)

SAUCE

1 can (8 oz.) tomato sauce

1 tbsp. brown sugar

1 tbsp. lemon juice

1 tsp. worcestershire sauce

1. In batches, cook cabbage in

boiling water 3-5 minutes or until

crisp-tender. Drain; cool slightly.

Trim the thick vein from the bottom

of each leaf, making a V-shaped cut.

2. In a large bowl, combine rice,

onion, egg, milk, salt and pepper.

Add beef; mix lightly but thoroughly.

Place about ¼ cup beef mixture on

each cabbage leaf. Pull together cut

edges of leaf to overlap; fold over

filling. Fold in sides and roll up.

3. Place six rolls in a 4- or 5-qt. slow

cooker, seam side down. In a bowl,

mix sauce ingredients; pour half of

the sauce over cabbage rolls. Top

with remaining rolls and sauce.

Cook, covered, on low 6-8 hours or

until a thermometer inserted in beef

reads 160° and cabbage is tender.

PeR SeRving 204 cal., 7 g fat (3 g sat.



Exchanges: 2 lean meat, 1 starch.

Slow-Cooked Coconut ChickenAnn Smart | North Logan, UT

Pork Tenderloin Sliderswith Three Sauces

Spice Rubbed Pork Loin BLT Sliders

Roast Pork Tenderloin Sliderswith Cranberry Sauce

Continued on page 36 •


Carne GuisadaI lived in Michigan for a while, and I made

this recipe when I was homesick for the

spicy flavors of Texas. It’s even better

with homemade flour tortillas.

—Kelly evans Denton, tX

PreP: 25 min. • CooK: 7 hours

MaKes: 12 servings (about 2 qt.)

1 bottle (12 oz.) beer

1/4 cup all-purpose flour

2 Tbsp. tomato paste

1 jalapeno pepper, seeded

and chopped

4 tsp. Worcestershire sauce

1 bay leaf

2 to 3 tsp. crushed red pepper

flakes

2 tsp. chili powder


1/2 tsp. salt

1/2 tsp. paprika


1/2 tsp. red wine vinegar

Dash liquid smoke, optional

1 boneless pork shoulder butt

roast (3 lbs.), cut into 2-in. pieces

2 large unpeeled red potatoes,

chopped

1 medium onion, chopped

Whole wheat tortillas or

hot cooked brown rice,

lime wedges and chopped

fresh cilantro, optional

1. In a 4- or 5-qt. slow cooker,

combine the first 13 ingredients.

If desired, stir in liquid smoke.

Add pork, potatoes and onion;

toss to combine. Cook, covered,

7-9 hours or until pork is tender.

2. Discard bay leaf; skim fat from

cooking juices. Shred pork slightly

with two forks. If desired, serve

with tortillas, lime and cilantro.

noTe Wear disposable gloves when

cutting hot peppers; the oils can

burn skin. Avoid touching your face.

Per serving 261 cal., 12 g fat (4 g sat.



Exchanges: 3 lean meat, 1 starch, 1 fat.

Find more delicious ideas at PorkBeInspired.com

36 december 2013 GET MORE! Eat smart all week long. Visit tasteofhome.com/healthyeating.


Meaty Slow-Cooked JambalayaHere’s one Cajun-inspired meal that’s

sure to warm you up, no matter what

the weather is like outside.

—Diane Smith PinE Mountain, Ga


makeS: 12 sErVinGs (31/2 qt.)

1 can (28 oz.) diced tomatoes,

undrained

1 cup reduced-sodium

chicken broth

1 large green pepper, chopped


2 celery ribs, sliced

1/2 cup white wine or additional

reduced-sodium chicken broth


2 tsp. Cajun seasoning

2 tsp. dried parsley flakes

1 tsp. dried basil

1 tsp. dried oregano

3/4 tsp. salt

1/2 to 1 tsp. cayenne pepper

2 lbs. boneless skinless chicken

thighs, cut into 1-in. pieces

1 pkg. (12 oz.) fully cooked

andouille or other spicy chicken

sausage links

2 lbs. uncooked medium shrimp,

peeled and deveined

8 cups hot cooked brown rice

1. In a bowl, mix first 13 ingredients.

Place chicken and sausage in a 6-qt.

slow cooker. Add tomato mixture.

Cook, covered, on low 7-9 hours, or

until chicken is tender.

2. Stir in shrimp. Cook, covered,

15-20 minutes longer or until shrimp

turn pink. Serve with rice.




Exchanges: 3 lean meat, 2½ starch. P


Curried Ham & Split Pea SoupThis soup is ideal for stocking in the

freezer, and the curry gives it a warm

flavor that goes so nicely with the ham.

—triSha kruSe EaGlE, iD


makeS: 8 sErVinGs (2 qt.)

2 tbsp. butter



3 tsp. curry powder

1 pkg. (16 oz.) dried green

split peas

2 cups cubed fully cooked ham

1 cup sliced fresh carrots

4 cups reduced-sodium beef broth

2 cups water

1/2 tsp. pepper

1. In a skillet, heat butter over

medium heat. Add onion; cook and

stir 3-4 minutes or until tender.

Add garlic and curry powder; cook

1 minute longer.

2. Transfer to a 4- or 5-qt. slow

cooker. Add remaining ingredients.

Cook, covered, on low 7-9 hours

or until peas are tender. Stir

before serving.

to Freeze Freeze cooled soup in

freezer containers. To use, thaw in

refrigerator overnight. Heat through

in a saucepan, stirring occasionally

and adding a little water if necessary.



39 g carb., 16 g fiber, 23 g pro.

Diabetic Exchanges: 3 lean meat,

2 starch, ½ fat.

Curried ham & Split Pea SoupTrisha Kruse | Eagle, ID

Sop it up with naan

—a tasty Indian

flatbread—or

with pita bread.

meaty Slow-Cooked JambalayaDiane Smith | Pine Mountain, GA

Lig

ht

nig

ht

S

Sweet Traditions

A holiday table brings a family together. Delicious food shared together in celebration. From appetizers to sidesto dessert, SweetLeaf Stevia® Sweetener is the go-to ingredient for a tasty holiday dinner. Naturally delicious, with no artificial ingredients, no bitterness or aftertaste.

Natural sweetness, fewer calories ... Now that’s a happy holiday.

zero carbs zero calories

natural delicious terrifi c value

ONLINE IN YOUR NATURAL FOODS STORE OR GROCERYOR BUY

1. Stir dry milk, SugarLeaf and unsweetened cocoa in a small bowl until completely mixed. Add ingredients to blender in the following order: milk, Chocolate Sweet Drops, dry mix. Blend for 5 seconds.

2. Add ice and blend for 30 seconds until smooth and daiquiri-like in texture. Pour into a short glass.

Add 4 drops of Peppermint Sweet Drops for a minty treat

1 cup instant dry milk 2 teaspoons SugarLeaf™ 4 tablespoons unsweetened cocoa 1 cup milk 6 drops Chocolate Sweet Drops™ 3 cups ice (serves 4 - about 4 cups)

83CALORIESPER SERVING

ZERO CALORIES100% GREAT TASTE!


Gluten-Free Spritz DelightsMy daughter has

Down syndrome

and loves hosting

parties, especially

on holidays. Cookies

always took center

stage until she was diagnosed with

celiac disease. I decided then to take

on gluten-free baking, and these are

the best yet.

—Cheryl Costilow Amherst, Oh

PreP: 25 min.

Bake: 10 min./bAtch + cOOling

Makes: 81/2 dOzen

1 cup butter, softened

1/2 cup sugar

1 egg

1 tsp. almond extract

21/4 cups gluten-free all-purpose

baking flour

11/2 tsp. xanthan gum

1/2 tsp. salt

3/4 cup gluten-free vanilla frosting

Food coloring, optional

Gluten-free sprinkles

1. Preheat oven to 400°. In a large

bowl, cream butter and sugar until

light and fluffy. Beat in egg and

extract. In another bowl, whisk flour,

xanthan gum and salt; gradually beat

into creamed mixture.

2. Using a cookie press fitted with a

disk of your choice, press dough 1 in.

apart onto ungreased baking sheets.

Bake 6-8 minutes or until bottoms

are light brown. Remove from pans

to wire racks to cool completely.

3. In a microwave, warm frosting

to reach a drizzling consistency.

If desired, tint with food coloring.

Drizzle over cookies; decorate with

sprinkles. Let stand until set.

Note This recipe was tested with

King Arthur gluten-free multi-purpose

flour. Read all ingredient labels for

possible gluten content. Ingredient

formulas can change, and production

facilities vary among brands. If you’re

concerned that your brand may

contain gluten, contact the company.

Per Cookie 38 cal., 2 g fat (1 g sat. fat),

7 mg chol., 30 mg sodium, 4 g carb.,

trace fiber, trace pro.

All it takes are a few simple switcheroos to keep gluten-sensitive family and friends healthy and happy this season.

Gluten-Free Made Easy

*For those with gluten sensitivity, or celiac

disease, wheat flour’s off-limits. Bake up these holiday cookies

with an all-purpose blend that includes rice flour.

to

yo

ur

he

alt

h

Put these red and green foods on your “nice” list to feel your best.

Toast party guests with low-cal cranberry juice. Those who

sipped the drink daily for eight weeks lowered blood pressure

by an average of three points, according to findings presented

at an American Heart Association conference.

Hit the freezer aisle for out-of-season fruits like strawberries.

Frozen fruits pack the same nutrients as fresh—just peek at the

label to avoid added sugar.

One cup of Brussels sprouts has more than 155 mg of vitamin K,

which is linked to a lower risk for diabetes, reports a study from

Spanish universities.

Stock up on green peppers to help prevent Parkinson’s disease.

According to one study, people who ate peppers two to four times

a week reduced their chances for the disease by 30 percent.

COLOR YOURSELF HEALTHY

cr

an

be

rr

ies

: EM

Ar

ts

/sh

ut

tE

rs

to

ck

.co

M; s

tr

aw

be

rr

ies

: co

rb

is/p

un

ch

st

oc

k;

Pe

PP

er

s, b

ru

ss

els

sP

ro

ut

s: p

ho

to

dis

c/g

Et

ty

iMA

gE

s

Flour PowerSteer clear of that

bad-rap sandy texture with one of these gluten-free flour

blends: King Arthur Gluten Free Multi-Purpose Flour ($8)

or Bob’s Red Mill Gluten Free All-

Purpose Baking Flour ($5), both available at most grocery stores.

advertisement

Holidays are better in the club.

Fresh Flavor of the Season

1 Tbsp. coarsely chopped fresh parsley or 1 tsp. dried parsley fakes1 Tbsp. olive oil2 garlic cloves, minced1 tsp. minced fresh rosemary or 1/4 tsp. dried rosemary, crushed1 tsp. minced fresh thyme or 1/4 tsp. dried thyme1/4 tsp. salt

1/4 tsp. Montreal steak seasoning1/4 tsp. pepper2 frenched racks of lamb (11/2 lbs. each)1/4 cup pomegranate seeds

Preheat oven to 375°. In small bowl, combine the first eight ingredients. Place lamb on a rack in a shallowroasting pan; rub with herb mixture.

Bake 30-40 minutes or until meatreaches desired doneness (for mediumrare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand 5 minutes before cutting. Sprinkle with pomegranate seeds.

Rack of Lamb with Fresh Herbs

Prep: 15 minutes • Bake: 30 minutes • Yield: 4 servings

With its favor, tenderness and

versatility, lamb makes for a

holiday feast that will have

family and friends coming back

for more. With Sam's Club®

pasture-raised grass-fed New

Zealand lamb, making elegant

lamb has never been easier.

From Frenched racks to boneless

legs of lamb, these Sam's Club

choice cuts are all-natural,

antibiotic and hormone-

free—ensuring you'll be serving

the best available. Anytime family

and friends sit down to a meal of

Sam's Club lamb, it's an occasion

for celebration.

Lean, meatier

cuts ensure

you'll have less

to trim away, so

you'll always get the top value.

To determine the amount of

lamb you need, a ½-lb. rack

serves 2; a 1-lb. boneless leg of

lamb serves 2-3. For optimum

favor and tenderness, lamb

should be served medium-rare

145˚to medium 165 .̊


nikki tsangaris’

nikki’s perfect

pastitsio pAGE 63

comfort, family-style • the season’s best starters • brunch for a bunch

Celebrate

roger bowlds’

salt-encrusted

prime rib pAGE 51

Yuletide Eggnog Cupcakes

Salina Moore Woodward, OK

doris heath’s

citrus melon mingle

pAGE 56

mandy rivers’

tuscan sausage

& bean dip pAGE 44

A whole

lotta holiday

happiness

page 69

here cOMeS St. nicK—And lOAdS Of gueStS. tiMe tO MAKe Merry.

ap

pe

tiz

er

s

Cue the chorus of oohs and aahs—your holiday snack spread is about to go down in history. Take it from the readers who shared them: These heap-your-plate appetizers keep everyone swooping back for seconds and thirds.

Munch & Mingle

spicy shrimp & Crab Cocktail

Brown sugar-Glazed Meatballs


Brown Sugar-Glazed MeatballsI modeled these sweet-spicy pork-

and-shrimp meatballs after the filling

in Asian wontons. They’re a family

favorite, whether I serve them alone

as an appetizer or over hot cooked

rice as a main dish.

—LiLy JuLow LawrenceviLLe, Ga

PreP: 35 min. • Bake: 15 min.

MakeS: 31/2 dozen

3/4 lb. uncooked small shrimp,

peeled, deveined and chopped

1/2 cup soft bread crumbs

4 bacon strips, finely chopped


1 Tbsp. stone-ground mustard

11/2 tsp. liquid smoke, optional

11/2 tsp. smoked paprika

1 tsp. salt

1 garlic clove, minced


1/2 to 1 tsp. hot pepper sauce

1/2 tsp. onion powder

1 lb. ground pork

GLAZE

1/2 cup packed brown sugar

1/4 cup cider vinegar

4 tsp. stone-ground mustard


bowl, combine the first 12 ingredients.

Add pork; mix lightly but thoroughly.

With wet hands, shape mixture into

1-in. balls.

2. Place meatballs on a greased

rack in a shallow baking pan. Bake

14-17 minutes or until meatballs

are cooked through. Drain them

on paper towels.

3. Meanwhile, in a skillet, mix glaze

ingredients. Add meatballs; cook

over medium heat 8-10 minutes or

until meatballs are glazed and heated

through, stirring occasionally.



carb., trace fiber, 4 g pro.

Spicy Shrimp & Crab CocktailI don’t usually like radishes, but I love

them in this shrimp cocktail. Serve it

straight up, with tortilla chips or on a

bed of butter lettuce. Tip: Zing Zang

Bloody Mary mix works just as well as

spicy V8. Enjoy.

—Heidi knaak Liberty, mo

PreP: 25 min. + chiLLinG

MakeS: 12 servinGs (3/4 cup each)

2 medium cucumbers, peeled,

seeded and chopped

8 radishes, halved and thinly sliced (about 2 cups)

2 cups spicy hot v8 juice

1 cup Clamato juice

1/2 cup finely chopped red onion

1/2 cup ketchup

5 jalapeno peppers, seeded

and finely chopped

1/4 cup coarsely chopped

fresh cilantro


1/2 tsp. salt

1 lb. peeled and deveined

cooked small shrimp

1 lb. lump crabmeat, drained

2 medium-size ripe avocados,

peeled and cubed

1. Mix the first 10 ingredients in

a large bowl. Gently fold in shrimp,

crab and avocados.

2. Refrigerate, covered, at least

2 hours or until cold. Serve in

martini glasses or small bowls.




ÒThis is my rendition of classic Mexican shrimp cocktail. I seed the cucumbers and might add fresh diced tomatoes. I

sometimes serve it with buttery crackers.Ó—Heidi knaak


ap

pe

tiz

er

s

Christmas tree Veggie tray!

Arrange sugar

snap peas or crunchy sliced

green peppers in a Christmas

tree shape. Use baby carrots

to create the trunk and juicy

red and yellow tomatoes

as ornaments.

Sam’s Club® buyers work

closely with trusted farmers

to bring you exceptional

vegetables, making them

the perfect complement

to your homemade dips.

Simple Salmon DipThis is my go-to dip recipe for every

occasion. The secret is the green

chilies—they add just enough heat.

—susan Jordan Denver, CO

prep: 15 min. + Chilling

MaKes: 11/4 Cups

1 pkg. (8 oz.) reduced-fat

cream cheese

2 tbsp. canned chopped

green chilies

11/2 tsp. lemon juice

2 green onions, chopped, divided

2 oz. smoked salmon fillet

assorted crackers or toasted

French bread baguette slices

Tuscan Sausage & Bean DipAfter trying a wicked-

good Mexican dip,

I switched it up.

Take this spinoff to

a party—no one will

bring anything like it.

—Mandy riVers lexingtOn, sC

prep: 25 min. • BaKe: 20 min.

MaKes: 16 servings (1/4 Cup eaCh)

1 lb. bulk hot italian sausage

1 medium onion, finely chopped


1/2 cup dry white wine or

chicken broth


1/4 tsp. salt

1/4 tsp. dried thyme

1 pkg. (8 oz.) cream cheese,

softened

1 pkg. (6 oz.) fresh baby spinach,

coarsely chopped

1 can (15 oz.) white kidney

or cannellini beans, rinsed

and drained

1 cup chopped seeded tomatoes

1 cup (4 oz.) shredded part-skim

mozzarella cheese

1/2 cup shredded parmesan cheese

assorted crackers or toasted

French bread baguette slices


skillet, cook sausage, onion and garlic

over medium heat until sausage

is no longer pink, breaking up

sausage into crumbles; drain.

Stir in wine, oregano, salt and

thyme. Bring to a boil; cook until

liquid is almost evaporated.

2. Add cream cheese; stir until

melted. Stir in spinach, beans

and tomatoes; cook and stir until

spinach is wilted. Transfer to a

greased 8-in.-square or 1½-qt.

baking dish. Sprinkle with cheeses.

3. Bake 20-25 minutes or until

bubbly. Serve with crackers.

per serVing 200 cal., 14 g fat (7 g sat.



1. In a small bowl, mix cream cheese,

green chilies, lemon juice and half of

the green onions. Flake salmon into

small pieces; stir into cream cheese

mixture. Refrigerate, covered, at

least 2 hours before serving.

2. Top dip with remaining green

onion. Serve with crackers.

per (3-tBsp.) serVing 107 cal., 8 g fat

(5 g sat. fat), 29 mg chol., 246 mg

sodium, 2 g carb., trace fiber, 6 g pro.

simple salmon dip

tuscan sausage & Bean dip

A Better Burger

The secret

to delicious burgers and

sliders is the ingredients.

Sam’s Club offers Angus

Ground Chuck that is

ground fresh daily for

consistent taste and

texture. For extra flavor,

top with a thick slice of

aged Black Diamond®

Double Smoked Cheddar

from Sam’s Club.


Cheddar & Onion Beef SlidersI threw a casual party with a bunch

of friends and these sliders were a

definite hit. They also make an easy,

not-too-heavy supper.

—KirK BrooKs tucson, AZ

PreP: 11/4 hours • CooK: 10 min.

MAKes: 8 servings

1/4 cup butter, cubed

1 medium red onion,

halved and thinly sliced

21/4 tsp. Montreal steak

seasoning, divided

1 cup dry red wine

1 lb. ground beef

2 slices cheddar cheese,

quartered

8 dinner rolls, split

1. In a skillet, heat butter over

medium heat. Add onion and

¼ tsp. steak seasoning; cook and

stir 6-8 minutes. Reduce heat to

medium-low; cook 40 minutes or

until deep golden brown, stirring

occasionally. Add wine; cook until

liquid is almost evaporated.

2. In a small bowl, combine beef and

remaining steak seasoning, mixing

lightly but thoroughly. Shape into

eight ½-in.-thick patties.

3. In a large nonstick skillet,

cook burgers over medium heat

3-4 minutes on each side or until

a thermometer reads 160°; top with

cheese during the last 1-2 minutes of

cooking. Serve on rolls; top with onion.




Cheddar & onion Beef sliders

“These sliders are really best for a party if you make them fresh just before guests arrive, so that they’re warm and juicy when you take a bite.” —KirK BrooKs


ap

pe

tiz

er

s

Crab Rangoon Cheese BallMy whole family loves

crab rangoon, so I

wanted a healthier

version—no deep

frying! Word of

advice: Make a double

batch. This won’t last long.

—Bridget Mooney ChiCago, iL

prep: 20 min. + ChiLLing • Bake: 10 min.

Makes: 16 servings

1 pkg. (8 oz.) reduced-fat

cream cheese

1 cup (4 oz.) shredded reduced-fat

cheddar cheese


1 tsp. Worcestershire sauce

1 can (6 oz.) lump crabmeat,

drained, or 6 oz. imitation

crabmeat, chopped

3 tbsp. minced fresh chives

24 wonton wrappers

Cooking spray

1 tsp. sesame seeds

1/2 tsp. salt

1/4 tsp. pepper

1. In a large bowl, beat cream

cheese, cheddar cheese, garlic and

Worcestershire sauce until blended.

Stir in crab. Shape mixture into a

ball; coat with chives. Wrap in plastic

wrap; refrigerate at least 1 hour.

2. Preheat oven to 350°. Cut wonton

wrappers in half; arrange in a single

layer on ungreased baking sheets.

Spritz with cooking spray; sprinkle

with sesame seeds, salt and pepper.

Bake 5-7 minutes or until golden

brown. Cool on wire racks. Serve

cheese ball with wonton chips.

per serving 116 cal., 6 g fat (3 g sat.



Mushroom & Leek StrudelThis elegant hors d’oeuvre is almost

effortless. Use fresh herbs if possible,

and feel free to use whole-wheat phyllo.

—Lisa diehL edina, mn

prep: 50 min. + CooLing • Bake: 20 min.

Makes: 2 strudeLs (12 sLiCes eaCh)

2 tbsp. butter, divided

2 lbs. fresh mushrooms,

finely chopped, divided

1 medium leek (white portion

only), chopped, divided


1/4 cup white wine

1/4 cup heavy whipping cream


1 tbsp. minced fresh thyme

or 1 tsp. dried thyme

1/2 tsp. salt

1/4 tsp. pepper

ASSEMBLY

12 sheets phyllo dough (14x9 in.)

3/4 cup butter, melted

4 tbsp. grated parmesan cheese,

divided

1. In a large skillet, heat 1 Tbsp.

butter over medium-high heat. Add

half of the mushrooms and leek; cook

and stir until mushrooms are lightly

browned and leek is tender; remove

from pan. Repeat with remaining

butter, mushrooms and leek, adding

garlic during the last minute of

cooking. Return all to pan.

2. Stir in wine and cream; cook

1-2 minutes or until liquid is almost

evaporated. Stir in herbs, salt and

pepper. Remove from pan; cool

mixture completely.

3. Preheat oven to 375°. Place

one sheet of phyllo dough on a

work surface; brush with butter.

Layer with five additional phyllo

sheets, brushing each layer. (Keep

remaining phyllo covered with

plastic wrap and a damp towel to

prevent it from drying out.)

4. Spoon half of the mushroom

mixture down the center third

of the phyllo dough to within 1 in.

of the ends. Sprinkle filling with

2 Tbsp. cheese. Fold up short sides

to enclose filling. Roll up jelly-roll

style, starting with a long side.

5. Transfer to a parchment paper-

lined 15x10x1-in. baking pan, seam

side down. Brush with additional

butter. Repeat with remaining

ingredients. Bake 18-22 minutes

or until golden brown.

6. Cut into slices. Serve warm.




Mushroom & Leek Strudel

Crab Rangoon Cheese Ball

48 december 2013 GET MORE! Find recipes perfect for holiday parties at tasteofhome.com/appetizers.

ap

pe

tiz

er

s

Bacon-Wrapped Sweet Potato Bites

After making little

bacon-wrapped

sausages for years,

I needed a change.

I had an extra sweet

potato and half a

package of bacon on hand, so I put

on my thinking cap and came up with

these bite-sized treats.

—Kelly Williams Forked river, NJ

prep: 25 miN. • BaKe: 40 miN.

maKes: about 21/2 dozeN


1/2 tsp. salt

1/2 tsp. cayenne pepper

1/4 tsp. ground cinnamon

2 large sweet potatoes (about 13/4 lbs.), peeled

and cut into 1-in. cubes

1 lb. bacon strips, halved


maple syrup, warmed


bowl, mix butter and seasonings.

Add sweet potatoes and toss to coat.

2. Wrap one piece bacon around

each sweet potato cube; secure with

a toothpick. Dip each side in brown

sugar. Place on a parchment paper-

lined 15x10x1-in. baking pan.


bacon is crisp and sweet potato is

tender. Serve with maple syrup.



carb., trace fiber, 2 g pro. P

Try different cheeses, fruits and crackers, all available in club.

Ilchester Stilton with Cranberries—creamy and mild

with tart cranberries

Smoked Gouda—rich, smooth and smoky

Sweet Cheddar Ballyshannon—sweet and creamy

Artisan Fresh™ Baguette (toasted)

Ready-to-eat smoked salmon

Holiday Cheese platter

You can make

a quick gourmet cheese

platter with just a few great

ingredients from Sam’s Club.

The possibilities are endless.

december 2013 49

Readers are crazy for the latest in holiday wrapping—the edible kind, that is. Check out 10 new ways to make anything better. The only paper you need? Napkins.

Makin’ Bacon

TH E TA ST Y 10

GET MORE! From apps to salads, find more ways to use bacon at tasteofhome.com/top10bacon.

1 Dried apricots wrapped in bacon, baked at 350° for

about half an hour (turn after 20 minutes). Meanwhile,

make a dipping sauce from one jar plum jam and soy sauce

to taste. Stir over medium-low heat till melted.

—Mary albarino CoRNwall, NY

2 Marinated bites of venison or chicken tenderloins

wrapped in bacon, cooked on the grill!

—Jeri Hunt MidlaNd, Mi

3 Stuff a whole jalapeno with cream cheese and a lit’l Smokies link, then wrap in thick-cut bacon and grill.

—WenDy MatHiS taylor EulEss, TX

4 I make a yummy meatloaf wrapped in bacon, but you

can use the same recipe for appetizer meatballs. And whip up a sweet BBQ sauce for a dip or topping!

—StepHanie proctor oSbelt RoChEsTER, NY

5 Take a cue from my daughter-in-law and wrap pineapple chunks in bacon, brush with pineapple juice and brown

sugar, then bake. You can’t eat only one!

—bobbi Frazier ray MaRYsvillE, oh

6 pecan-stuffed dates, surrounded by bacon, of course.

—Merritt Mcnabb Dill ERiE, Pa

7 Bacon-wrapped red potato wedges served with a side

of sour cream for dipping.

—betH perry SaMMonS REgisTER, ga

8 Sounds crazy, but bacon-wrapped dill pickles are amazing.

Cut each dill spear in thirds and wrap with 1/3 to 1/2 piece of

bacon. Bake for about 20 minutes at 375°. Wow!

—tiMotHy anD SuSan Hall sT. ThoMas, usvi

9 Bacon-wrapped asparagus on the grill with lemon zest,

salt, pepper and maple syrup!

—carla GarGuS pHeriGo MaNiTo, il

10 Shrimp stuffed with Monterey Jack cheese

and wrapped in bacon. Yum, yum.

—barbara linkel SHear augusTa, ga

Ch

ris

tm

as

Din

ne

r

Feast your eyes on a nostalgic Christmas dinner that uses ingredients you can count on one hand. Believe.

salt-encrusted Prime rib

HOLiDAYfive-ingredient

Caesar salad in Peppered Parmesan Bowls


Salt-Encrusted Prime RibRestaurants have nothing on this

recipe. For a true meat lover, it’s very

easy, and the results are beyond belief.

—RogeR Bowlds Bakersfield, Ca

PReP: 15 min.

Bake: 21/4 hours + standing

Makes: 10 servings

1 box (3 lbs.) kosher salt (about 6 cups), divided

1 bone-in beef rib roast (6 to 8 lbs.)

3 Tbsp. worcestershire sauce

2 Tbsp. cracked black pepper

2 tsp. garlic powder

1/2 cup water

1. Preheat oven to 450°. Line a

shallow roasting pan with heavy-

duty foil. Place 3 cups salt on foil,

spreading to form a ½-in. layer.

2. Brush roast with Worcestershire

sauce; sprinkle with pepper and

garlic powder. Place roast on layer of

salt, fat side up. In a small bowl, mix

water and remaining salt (mixture

should be just moist enough to pack).

Beginning at the base of the roast,

press salt mixture onto the sides

and top of roast.

3. Roast 15 minutes. Reduce oven

setting to 325°. Roast 2 to 2¼ hours

or until a thermometer reaches 130°

for medium-rare; 145° for medium.

(Temperature of roast will continue

to rise about 15° upon standing.)

Let stand 20 minutes.

4. Remove and discard salt crust;

brush away any remaining salt.

Carve roast into slices.

PeR seRving 325 cal., 18 g fat (7 g sat.



Caesar Salad in Peppered Parmesan BowlsThis salad looks impressive but is a

cinch to make. I won’t tell if you don’t.

—Melissa wilkes st. augustine, fl

PReP: 20 min.

Cook: 15 min.

Makes: 8 servings

2 cups shredded

Parmesan cheese

1/2 tsp. coarsely ground pepper

2 romaine hearts, cut

into bite-size pieces (about 6 cups)

1 cup grape tomatoes, halved

3/4 cup Caesar salad croutons,

slightly crushed

1/4 cup creamy Caesar salad

dressing

1. In a small bowl, toss cheese with

pepper. Heat a small nonstick skillet

over medium heat. Evenly sprinkle

¼ cup cheese mixture into pan to

form a 6-in. circle; cook, uncovered,

1-2 minutes or until bubbly and edges

are golden brown. Remove pan from

heat; let stand 15 seconds.

2. Using a spatula, carefully remove

cheese and immediately drape

over an inverted 4-oz. ramekin;

press gently to form a bowl. Cool

completely. Repeat with remaining

cheese, making eight bowls.

3. In a large bowl, combine romaine,

grape tomatoes and croutons.

Just before serving, drizzle with

dressing and toss to coat. Serve in

Parmesan bowls.

PeR seRving 138 cal., 9 g fat (4 g sat.



Flavorful Cut for Your Favorite Recipes

For a great-tasting main dish, try Sam’s Club® USDA

Choice Boneless Beef Ribeye Roast. Cut fresh daily,

it contains rich marbling for superior texture and flavor. Five to

6 pounds serves 10 guests.

Time-saving Tip Warm bread is a delicious addition to any

dinner. Artisan Fresh™ Herb and Garlic Focaccia loaf from

Sam’s Club is easy to pull apart and is ready to eat. It’s a simple

way to get just-baked taste without the hassle.

Ch

ris

tm

as

Din

ne

r

thyme-roasted Carrots

EAT SMART FAST FIX

Garlic Mashed Rutabagas & PotatoesMy family absolutely loves mashed

potatoes. I wanted to add rutabagas

and make it lighter. Use chicken broth

instead of water for even more flavor.

—rosemary tatum Sterlington, lA

start to finish: 30 min.

maKes: 8 ServingS

4 medium potatoes, peeled

and cubed (about 4 cups)

EAT SMART FAST FIX

Thyme-Roasted CarrotsCutting the carrots lengthwise gives

them a special look.

—DeirDre Cox KAnSAS City, KS


maKes: About 12 ServingS

(2 CArrot hAlveS eACh)

3 lbs. medium carrots,

halved lengthwise



2 tbsp. canola oil

1 tbsp. honey

1 tsp. salt

Preheat oven to 400¡. Divide carrots

between two greased 15x10x1-in.

baking pans. In a bowl, mix thyme,

oil, honey and salt; brush over carrots.

Roast 20-25 minutes or until tender.

per serving 73 cal., 3 g fat (trace sat.

fat), 0 chol., 275 mg sodium, 12 g carb.,

3 g fiber, 1 g pro. Diabetic Exchanges:

1 vegetable, ½ starch, ½ fat.

2 medium rutabagas, peeled

and cubed (about 5 cups)

2 garlic cloves, peeled

2 tbsp. butter

1 tsp. salt

1/4 tsp. pepper

1/4 to 1/3 cup warm buttermilk

1. Place potatoes, rutabagas and

garlic in a Dutch oven; add water to

cover. Bring to a boil. Reduce heat;

cook, uncovered, 15-20 minutes or

until tender.

2. Drain; return to pan. Mash

potatoes and rutabagas, gradually

adding butter, salt, pepper and

enough of the warm buttermilk to

reach desired consistency.




garlic mashed rutabagas & potatoes

roasted garlic green Beans with Cashews

december 2013 53GET MORE! Create fabulous food with five ingredients. Go to tasteofhome.com/5ingredient.

Raspberry Swirled Cheesecake PieYou can use any fruit pie filling for

this dessert, but raspberry is our

family’s first choice.

—Peggy griffin ELBA, NE

PreP: 15 miN.

Bake: 35 miN. + ChiLLiNG

MakeS: 8 sErviNGs


softened

1/2 cup sugar

2 eggs, lightly beaten

1 graham cracker crust (9 in.)

1 can (21 oz.) raspberry pie filling,

divided

EAT SMART Roasted Garlic Green Beans with CashewsThis recipe, one of my many experiments,

has been a favorite of my family’s. The

roasted garlic is mild and adds a rich,

buttery taste to the beans.

—Virginia SturM sAN FrANCisCo, CA

PreP: 40 miN. • Cook: 15 miN.

MakeS: 8 sErviNGs

10 garlic cloves, unpeeled

2 tsp. plus 1/4 cup olive oil, divided

2 lbs. fresh green beans, trimmed

1 cup water

1 cup lightly salted cashews,

coarsely chopped

1/2 tsp. salt

1/4 tsp. pepper

1. Preheat oven to 375°. Cut stem

ends off unpeeled garlic cloves.

Place cloves on a piece of foil. Drizzle

with 2 tsp. oil; wrap in foil. Bake

25-30 minutes or until cloves are

soft. Unwrap and cool slightly.

Squeeze garlic from skins; mash

with a fork to form a paste.

2. In a Dutch oven, heat remaining

oil over medium-high heat. Add

green beans and garlic; cook and

stir 2-3 minutes. Add water; bring

to a boil. Reduce heat; simmer,

uncovered, 7-10 minutes or until

beans are crisp-tender and water

is almost evaporated, stirring

occasionally. Add cashews, salt

and pepper; toss to combine.

Per SerVing 208 cal., 16 g fat (3 g sat.


4 g fiber, 6 g pro.


bowl, beat cream cheese and sugar

until smooth. Add eggs; beat on low

speed just until blended. Pour into

crust. Drop ½ cup pie filling by

tablespoonfuls over batter. Cut

through batter with a knife to swirl.


filling is set. Transfer remaining

raspberry filling to a covered

container; refrigerate until serving.

3. Cool pie 1 hour on a wire rack.

Refrigerate at least 2 hours, covering

after completely cooled. Serve with

reserved filling.

Per SerVing 337 cal., 16 g fat (8 g sat.


carb., 2 g fiber, 5 g pro. P

raspberry Swirled Cheesecake Pie

“This easy cheesecake pie was my dad’s favorite dessert. He is gone now but I still remember his smile every time I make it for friends or family. This sweet recipe really is a loving—and simple—way to get to any man’s heart!” —Peggy griffin


ho

lid

ay

br

ea

kf

as

t

“My sons have huge appetites, and

they love eggs Benedict. But eggs

Benedict on Christmas morning with

family underfoot, tossing wrapping paper?

Luckily, we can pop this casserole in the oven

and open presents in our pj’s.” —sandie heindel

eggs benedict CasseroleSandie Heindel Liberty, MO

Make way, visions of sugarplums. Dream of these warm, home-for-the-holidays breakfast recipes from good cooks who know how to start the festivities early.

Wake-Up Wonderland


Gingerbread Scones

Eggs Benedict CasseroleThis overnight breakfast bake is as special as traditional eggs Benedict but makes your morning easier.—Sandie Heindel LiBerTy, MO

PreP: 25 Min. + chiLLing • Bake: 45 Min.

MakeS: 12 servings (12/3 cups sauce)

12 oz. Canadian bacon, chopped

6 english muffins, split and cut

into 1-in. pieces

8 eggs

2 cups 2% milk

1 tsp. onion powder

1/4 tsp. paprika

HOLLANDAISE SAUCE

4 egg yolks


2 Tbsp. lemon juice

1 tsp. dijon mustard


1. Place half of the Canadian bacon

in a greased 3-qt. or 13x9-in. baking

dish; top with English muffins and

remaining Canadian bacon. In a

large bowl, whisk the eggs, milk

and onion powder; pour over the top.

Refrigerate, covered, overnight.

2. Preheat oven to 375°. Remove

casserole from refrigerator while

oven heats. Sprinkle top with paprika.

Bake, covered, 35 minutes. Uncover;

bake 10-15 minutes or until a knife

inserted near center comes out clean.

3. In top of a double boiler or a metal

bowl over simmering water, whisk

egg yolks, cream, lemon juice and

mustard until blended; cook until

mixture is just thick enough to coat

a metal spoon and temperature

reaches 160°, whisking constantly.

Reduce heat to very low. Very slowly

drizzle in warm melted butter,

whisking constantly. Serve the

hollandaise sauce immediately with

the breakfast casserole.

Per ServinG 286 cal., 19 g fat (10 g sat.



Gingerbread SconesThese moist scones’ gingerbread flavor makes them just right to serve at christmastime. Of course, they go great with a cozy, hand-warming drink.—david BoSTedT ZephyrhiLLs, FL

PreP: 20 Min. • Bake: 15 Min.

MakeS: 1 dOZen

2 cups all-purpose flour

3 Tbsp. brown sugar

2 tsp. baking powder

1 tsp. ground ginger

1/2 tsp. salt

1/2 tsp. baking soda


1/4 cup cold butter, cubed

1/3 cup molasses

1/4 cup milk

1 egg, separated

Coarse sugar

1. Preheat oven to 400°. In a

large bowl, whisk flour, brown

sugar, baking powder, ginger, salt,

baking soda and cinnamon. Cut

in butter until mixture resembles

coarse crumbs. In another bowl,

whisk molasses, milk and egg yolk

until blended; stir into crumb

mixture just until moistened.

2. Turn onto a lightly floured

surface; knead gently 6-8 times.

Pat into an 8-in. circle. Cut into

12 wedges. Place wedges 1 in. apart

on a greased baking sheet.

3. In a bowl, beat egg white until

frothy; brush over scones. Sprinkle

with sugar. Bake 12-15 minutes or

until golden brown.





Breakfast Sausage PattiesButtermilk makes these pork patties practically melt in your mouth, and the blend of seasonings gives them awesome flavor. —Harvey Keeney Mandan, nd

PreP: 30 Min. • CooK: 10 Min./Batch

MaKeS: 20 patties

3/4 cup buttermilk

21/4 tsp. kosher salt

11/2 tsp. rubbed sage

11/2 tsp. brown sugar

11/2 tsp. pepper

3/4 tsp. dried marjoram

3/4 tsp. dried savory

3/4 tsp. cayenne pepper

1/4 tsp. ground nutmeg

21/2 lbs. ground pork

1. In a large bowl, combine

buttermilk and seasonings. Add

pork; mix lightly but thoroughly.

Shape into twenty 3-in. patties.

2. In a large skillet coated with

cooking spray, cook patties in batches

over medium heat 5-6 minutes on

each side or until a thermometer

reads 160°. Remove to paper towels

to drain.




EAT SMART FAST FIX

Citrus Melon MingleFresh fruits are pretty incredible on their own. i simply add mint and honey to make this dish irresistible.—DoriS HeatH Franklin, nc

Start to finiSH: 20 Min.

MaKeS: 8 servings

11/2 cups cubed cantaloupe

11/2 cups cubed honeydew

2 medium grapefruit,

peeled and sectioned

2 medium navel oranges,

peeled and sectioned

2 firm bananas, sliced

1 can (8 oz.) unsweetened

pineapple chunks, undrained

1/2 cup orange juice

2 tbsp. honey

1 tbsp. minced fresh mint

or 1 tsp. dried mint

1 tsp. minced fresh gingerroot

In a large bowl, combine all

ingredients, tossing them lightly.

Refrigerate, covered, until serving.

Per Serving 125 cal., trace fat

(trace sat. fat), 0 chol., 10 mg

sodium, 31 g carb., 3 g fiber, 2 g pro.

Diabetic Exchange: 2 fruit.

Ho

liD

ay

br

ea

Kf

aS

t

Citrus Melon Mingle

breakfast Sausage Patties


FAST FIX Black Forest WafflesDark chocolate, cherries and cream

put these waffles over the top. Serve

them for dessert, too.

—Edith Johnson Fruita, CO


MaKEs: 5 waFFleS

1 cup heavy whipping cream

3 tbsp. confectioners’ sugar

2 oz. unsweetened chocolate,

chopped

3 tbsp. shortening

13/4 cups cake flour

6 tbsp. sugar

1 tbsp. baking powder

1/2 tsp. salt

2 eggs, separated

1 cup milk

1 can (21 oz.) cherry pie filling

Chocolate sprinkles or fresh

mint, optional

1. In a small bowl, beat cream until it

begins to thicken. Add confectioners’

sugar; beat until soft peaks form.

Refrigerate until serving.

2. In a microwave, melt chocolate

and shortening; stir until smooth.

Cool slightly. In a large bowl, whisk

flour, sugar, baking powder and salt.

In another bowl, whisk egg yolks and

milk until blended. Stir in chocolate

mixture. Add to dry ingredients; stir

just until moistened.

3. In a clean bowl, beat egg whites

until stiff but not dry. Fold into

batter. Bake in a preheated waffle

iron according to manufacturer’s

directions; keep warm.

4. Serve with whipped cream and

pie filling. If desired, top with

chocolate sprinkles.

pEr sErving 706 cal., 32 g fat (16 g sat.



Black forest Waffles

Turn berries and bananas into

good-morning candy canes.

Nifty, huh?


ho

lid

ay

br

ea

kf

as

t

Golden Danish TwistsThese pretty rolls have a rich filling, crunchy almonds and sweet, lemony icing. My family loves them for breakfast on holiday mornings.—annie de la hoz DelTa, CO

PreP: 11/4 hOurs + rising • bake: 15 Min.

Makes: 3 DOzen

2 pkg. (1/4 oz. each) active dry yeast

1/2 cup warm water (110° to 115°)

1 cup canned pumpkin

1 cup warm 2% milk (110° to 115°)

2 eggs

1/4 cup sugar

1/4 cup butter, softened

3 tsp. salt

6 to 61/2 cups all-purpose flour

FILLING

2 pkg. (8 oz. each) cream cheese,

softened

1/3 cup confectioners’ sugar


2 tsp. grated lemon peel

1 tsp. vanilla extract

ICING


2 tbsp. all-purpose flour

1/4 cup lemon juice

22/3 cups confectioners’ sugar

1 tbsp. grated lemon peel

3/4 cup sliced almonds

1. In a small bowl, dissolve yeast in

warm water. In a large bowl, combine

pumpkin, milk, eggs, sugar, butter,

salt, yeast mixture and 3 cups flour;

beat on medium speed until smooth.

Stir in enough remaining flour to

make a soft dough.

2. Turn dough onto a floured

surface; knead until smooth and

elastic, about 6-8 minutes. Place

in a greased bowl, turning once to

grease the top. Cover with plastic

wrap and let rise in a warm place

until doubled, about 1 hour.

3. For filling, in a small bowl, beat

cream cheese and confectioners’

sugar until smooth. Gradually beat

in cream, lemon peel and vanilla.

4. Punch down dough. Turn onto a

lightly floured surface. Divide dough

in half. Roll one portion into an

18x12-in. rectangle. Spread half of

the filling lengthwise down half of

the dough to within ½ in. of edges.

Fold dough over filling; seal edges.

Cut into eighteen 1-in. strips. Twist

and loosely coil each strip. Tuck

end under; pinch to seal.

5. Place 2 in. apart on greased

baking sheets. Cover with kitchen

towels; let rise in a warm place until

doubled, about 30 minutes. Repeat

with remaining dough and filling.

6. Preheat oven to 375°. Bake twists

12-15 minutes or until golden brown.

Remove to wire racks.

7. For icing, in a large saucepan,

melt butter. Stir in flour until

smooth. Stir in lemon juice. Bring to a

boil; cook and stir 2 minutes or until

mixture is thickened. Remove from

heat. Stir in confectioners’ sugar and

lemon peel until blended. Drizzle

over warm twists. Sprinkle with

almonds. Refrigerate leftovers.




“We celebrate three

cultural traditions in

our family: Mexican,

spanish and american.

We’d make these sweet

breads with the kids to

enjoy after opening

gifts. i think the aroma

of holiday goodies

wafting though the

house always brings

out love and smiles (ever notice that?).”

—annie de la hoz

golden danish twistsAnnie De La Hoz | Delta, CO

59december 2013GET MORE! Find favorite Christmas morning recipes at tasteofhome.com/christmasbreakfast.

Caramelized Ham & Swiss BunsMy next-door neighbor shared her

version of this recipe with me. You can

make it ahead and bake it quickly when

company arrives. Ham and cheese,

horseradish and brown sugar make

for one delicious combo.

—IrIs WeIhemuller Baxter, MN

PreP: 25 MiN. + CHilliNg • Bake: 30 MiN.

makes: 1 dozeN

1 pkg. (12 oz.) hawaiian sweet

rolls, split

1/2 cup horseradish sauce

12 slices deli ham

6 slices swiss cheese, halved


2 Tbsp. finely chopped onion

2 Tbsp. brown sugar

1 Tbsp. spicy brown mustard

2 tsp. poppy seeds

11/2 tsp. Worcestershire sauce

1/4 tsp. garlic powder

1. Spread roll bottoms with

horseradish sauce. Layer with

ham and cheese; replace tops.

Arrange in a single layer in a

greased 9-in.-square baking pan.

2. In a small skillet, heat butter

over medium-high heat. Add onion;

cook and stir 1-2 minutes or until

tender. Stir in brown sugar, mustard,

poppy seeds, Worcestershire sauce

and garlic powder. Pour over rolls.

Refrigerate, covered, several hours

or overnight.

3. Preheat oven to 350°. Bake,

covered, 25 minutes. Bake,

uncovered, 5-10 minutes longer

or until golden brown.

Per servIng 288 cal., 17 g fat (9 g sat.


carb., 1 g fiber, 11 g pro. P

Caramelized ham & swiss Buns

Iris WeihemullerBaxter, MN

Get ready for an all-American holiday.

Across the country, home cooks

are sharing the love—and recipes—

that make holiday mornings so

bright. Amid the presents, stockings

and family traditions, there are plenty

of cookies, casseroles and cozy cakes

to feed the whole crew. Find regional

favorites such as Southern Eggs and

Biscuits, Swedish Pancakes, Huevos

Rancheros with Tomatillo Sauce

and hundreds more in Recipes

Across America, Taste of Home

readers’ tribute to our nation’s

amazing history of recipes and

stories. This collection of must-have

recipes is in bookstores and at

tasteofhome.com/america.

Recipes Across

AmeRicA

A lot can go wrong during the holidays.

This recipe won’t.

© 2013 KRAFT FOODS GROUP INC.

Pierce cake with skewer at 1/2-inch intervals, poking skewer through

cake to bottom of pan.

Add boiling water to gelatin mix in small bowl; stir 2 min. until completely

dissolved. Stir in cold water; spoon over cake. Refrigerate 1 hour.

Meanwhile, make curls from semi-sweet chocolate.

Invert cake onto platter. Cut cake horizontally in half. Spread bottom

half of cake with 1/3 cup COOL WHIP; cover with 1 cup pie filling and top

cake layer. Frost cake with remaining COOL WHIP. Garnish with remaining

pie filling and chocolate curls.

3

2

1

PREP: 20 min. MAKES: 12 servings2 cups thawed

Whipped Topping, divided

1 loaf (16 oz.) frozen pound cake

thawed, room temperature

3/4 cup boiling water

1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin

1/4 cup cold water

1 oz. Semi-Sweet Chocolate

1-1/2 cups cherry pie filling, divided

1-2-3 Cherry Poke CakeJust one of 11 easy holiday recipes available at Jello.com/Recipes

Say yes to all those invites. Bring that

dish to pass. Home cooks share the

secret to making merry the whole

season. It’s called a party in a pan!

Casseroles

to Carry

Best Lasagna

Nikki’s Perfect Pastitsio

Po

tL

uc

k

Best LasagnaFor a casual holiday meal, you can’t go

wrong sharing this rich, meaty lasagna.

My grown sons and daughter-in-law still

request it for their birthdays, too.

—Pam ThomPson Girard, iL

PreP: 1 hour

Bake: 50 min. + standinG

makes: 12 servinGs

9 lasagna noodles

11/4 lbs. bulk Italian sausage

3/4 lb. ground beef

1 medium onion, diced


1

2 3


Nikki’s Perfect PastitsioMy mother used to work so hard in the

kitchen to make this classic Greek dish,

and the results were always well worth

her effort. My recipe for pastitsio is

easier but is every bit as great as Mom’s.

—nIkkI TsangarIs WestfieLd, in

PreP: 45 min. • Bake: 50 min.

makes: 12 servinGs

21/2 cups uncooked penne pasta

2 Tbsp. butter, melted

1 cup grated Parmesan cheese

11/2 lbs. ground sirloin



1 can (15 oz.) tomato sauce

1/2 tsp. salt


1 cup shredded Parmesan cheese,

divided

BECHAMEL SAUCE



1/2 tsp. salt

1/4 tsp. pepper

4 cups 2% milk

2 eggs

1. Cook pasta according to

package directions; drain. Toss

with butter; add grated Parmesan

cheese. Transfer to a greased

13x9-in. baking dish.


skillet, cook beef and onion over

medium heat 8-10 minutes or until

beef is no longer pink, breaking beef

into crumbles; drain. Add garlic;

cook 2 minutes longer. Stir in

tomato sauce, salt and cinnamon;

heat through. Spoon over pasta.

Sprinkle with ½ cup shredded

Parmesan cheese.

3. In a large saucepan, melt butter.

Stir in flour, salt and pepper until

smooth; gradually add milk. Bring

to a boil; cook and stir 1-2 minutes

or until thickened.

4. In a small bowl, whisk a small

amount of hot mixture into

eggs; return all to pan, whisking

constantly. Bring to a gentle boil;

cook and stir 2 minutes. Pour

over beef mixture. Sprinkle with

remaining cheese.

5. Bake, covered, 20 minutes.

Bake, uncovered, 30-40 minutes

longer or until golden brown.

Per servIng 332 cal., 18 g fat (10 g

sat. fat), 98 mg chol., 718 mg sodium,


2 cans (one 28 oz., one 15 oz.)

crushed tomatoes

2 cans (6 oz. each) tomato paste

2/3 cup water

2 to 3 Tbsp. sugar

3 Tbsp. plus 1/4 cup minced

fresh parsley, divided

2 tsp. dried basil

3/4 tsp. fennel seed


1/4 tsp. coarsely ground pepper


1 carton (15 oz.) ricotta cheese

4 cups (16 oz.) shredded part-skim

mozzarella cheese


1. Cook noodles according to package

directions; drain. In a Dutch oven,

cook sausage, beef and onion over

medium heat 8-10 minutes or until

meat is no longer pink, breaking up

meat into crumbles. Add garlic; cook

1 minute longer. Drain.

2. Stir in crushed tomatoes, tomato

paste, water, sugar, 3 Tbsp. parsley,

basil, fennel seed, ½ tsp. salt and

pepper; bring to a boil. Reduce heat;

simmer, uncovered, 30 minutes,

stirring occasionally.

3. In a small bowl, mix egg, ricotta

cheese, and the remaining parsley

and salt.

4. Preheat oven to 375°. Spread

2 cups meat sauce into an ungreased

13x9-in. baking dish. Layer with

three noodles and a third of the

ricotta mixture. Sprinkle with 1 cup

mozzarella cheese and 2 Tbsp.

Parmesan cheese. Repeat layers

twice. Top with remaining meat

sauce and cheeses (dish will be full).

5. Bake, covered, 25 minutes. Bake,

uncovered, 25 minutes longer or

until bubbly. Let stand 15 minutes

before serving.


sat. fat), 109 mg chol., 1,013 mg sodium,


“For every family gathering, everyone always asks me to bring my pastitsio. Even though my version is a bit lighter than my mother’s, the family loves it just the same.” —nIkkI TsangarIs

House Warmers Unexpected gifts for gracioUs party hosts

1 serve your potluck pie with comfy mittens.

2 Wrap a casserole in a snuggly scarf.

3 stuff spoons and servers in a stocking.

po

tlu

ck


Shrimp Enchiladas with Green Sauce

I started making

these enchiladas

last year during

Lent. The meatless

recipe lets my family

observe the season

and still eat Mexican food. When I

took them to school, my co-workers

couldn’t get enough.

—Mari acedo ChandLer, aZ

prep: 35 MIn. • Bake: 25 MIn.

MakeS: 8 servIngs

16 corn tortillas (6 in.)

1/2 cup plus 1 tbsp. olive oil, divided

2 medium tomatoes, chopped

2 medium onions, finely chopped



11/2 lbs. uncooked small shrimp,

peeled and deveined

2 pkg. (10 oz. each) frozen

chopped spinach, thawed

and squeezed dry

2 cups (8 oz.) shredded part-skim

mozzarella cheese, divided

2 cans (10 oz. each) green

enchilada sauce

Fresh salsa, optional

1. Preheat oven to 350¡. In a skillet,

heat ½ cup oil over medium-high

heat. In batches, fry tortillas

10 seconds on each side or until

pliable (do not allow to crisp). Drain

on paper towels. Cover with foil.

2. In a large skillet, heat remaining

oil over medium-high heat. Add

tomatoes, onions, garlic and cumin;

cook and stir 3-4 minutes or until

onions are tender. Add shrimp; cook

3-4 minutes or until shrimp turn

pink, stirring occasionally. Stir in

spinach; heat through.

3. Place ¼ cup shrimp mixture

off-center on each tortilla; top with

1 Tbsp. mozzarella cheese. Roll up

and place in a greased 13x9-in.

baking dish, seam side down. Top

with green enchilada sauce; sprinkle

with remaining cheese.

4. Bake enchiladas, uncovered,

25-30 minutes or until heated

through and cheese is melted.

per Serving 479 cal., 24 g fat (5 g



Short Rib CobblerMy family’s love of two things—beef

stew and biscuits—inspired this recipe.

after years of making each separately,

I put biscuits on top of the stew like a

cobbler. It’s as down-home as it gets.

—Janine talley OrLandO, FL

prep: 45 MIn. • Bake: 3 hOurs

MakeS: 8 servIngs

1/2 cup plus 3 tbsp. all-purpose

flour, divided


1/2 tsp. pepper

2 lbs. well-trimmed boneless beef

short ribs, cut into 11/2-in. pieces

5 tbsp. olive oil, divided

1 large onion, chopped

1 medium carrot, chopped

1 celery rib, chopped


2 tbsp. tomato paste

5 cups beef stock

1 cup dry red wine or

additional beef stock

1 tsp. poultry seasoning

1 bay leaf

1 pkg. (14 oz.) frozen pearl

onions, thawed

4 medium carrots, cut into

2-in. pieces

COBBLER TOPPING

2 cups biscuit/baking mix

2/3 cup 2% milk

Fresh thyme leaves

1. Preheat oven to 350¡. In a

shallow bowl, mix ½ cup flour,

¾ tsp. salt and pepper. Dip ribs

in flour mixture to coat all sides;

shake off excess.

2. In an ovenproof Dutch oven,

heat 3 Tbsp. oil over medium heat.

Brown beef in batches. Remove

from pan.

3. In same pan, heat remaining

oil over medium heat. Add onion,

chopped carrot and celery; cook

and stir 2-3 minutes or until tender.

Add garlic; cook 1 minute. Stir in

tomato paste and remaining flour

until blended. Gradually stir in

stock and wine until smooth.

Return beef to pan; stir in poultry

seasoning, bay leaf and remaining

salt. Bring to a boil.

4. Bake, covered, 1¾ hours. Stir

in pearl onions and carrot pieces.

Bake, covered, 30-45 minutes longer

or until beef and onions are tender.

Skim fat and remove bay leaf.

5. In a small bowl, mix biscuit

mix and milk just until a soft dough

forms. Drop by scant ¼ cupfuls over

beef mixture. Bake, uncovered,

40-45 minutes longer or until

topping is golden brown. Sprinkle

with thyme.

per Serving 454 cal., 23 g fat (6 g




Short rib cobbler

Shrimp enchiladas with green Sauce

GET MORE! Find potluck winners at tasteofhome.com/top10casseroles.

Italian Sausage and Spinach PieMy mother created this basic recipe,

and I’ve added my own ingredients. The

flavors blend so well. It makes an even

heartier supper with a side of pasta.

—Teresa Johnson Peru, IL

PreP: 25 mIn. • Bake: 50 mIn. + standIng

Makes: 8 servIngs

1 lb. bulk Italian sausage


6 eggs

2 pkg. (10 oz. each) frozen

chopped spinach, thawed

and squeezed dry

4 cups (16 oz.) shredded

mozzarella cheese

1 cup ricotta cheese

1/2 tsp. garlic powder

1/4 tsp. pepper

Pastry for double-crust pie (9 in.)

1 Tbsp. water

1. In a large skillet, brown sausage

and onion over medium heat

6-8 minutes or until sausage is no

longer pink, breaking sausage into

crumbles; drain.

2. Separate 1 egg; reserve yolk for

brushing pastry. In a large bowl,

whisk remaining eggs and egg white.

Stir in sausage mixture, spinach,

mozzarella cheese, ricotta cheese,

garlic powder and pepper.

3. Preheat oven to 375°. On a lightly

floured surface, roll one half of pastry

dough to a ⅛-in.-thick circle; transfer

to a 9-in. deep-dish pie plate. Trim

pastry even with rim. Add sausage

mixture. Roll remaining pastry

dough to a ⅛-in.-thick circle. Place

over filling. Trim, seal and flute edge.

4. In a small bowl, whisk water and

reserved egg yolk; brush over pastry.

Cut slits in top.

5. Bake 50 minutes or until golden

brown. Let stand 10 minutes.

PasTry for douBle-crusT PIe (9 In.)

Combine 2½ cups all-purpose

flour and ½ tsp. salt; cut in 1 cup

cold butter until crumbly. Gradually

add ⅓ to ⅔ cup ice water, tossing

with a fork until dough holds together

when pressed. Divide dough in half

and shape into disks; wrap in plastic

wrap and refrigerate 1 hour.



33 g carb., 1 g fiber, 28 g pro. P

100% puresour cream, nothing else added

Discover our spiced pumpkin roll at

DaisyBrand.com/roll

BA

KIN

G I

S S

IMP

LY

BE

TT

ER

WIT

H A

DO

LLO

P O

F D

AIS

Y

© 2

013

Dais

y B

rand.

®/T

M trad

emarks ©

Mars, In

corpora

ted 2

01

3

©

holidays are better with &

#betterwithmms

celebrate

The most wonderful time of the year calls for your jolliest

recipes. Here are the giddy goodies that always make your

nice list. Your naughty list, too—because, hey, it’s Christmas!

Cutest


ce

le

br

at

e

Gingerbread PeopleThese soft, chewy cookies are among

my grandchildren’s favorites. The kids

love to help me decorate them.

—Joan truax PiTTsboro, iN

PreP: 45 min. + chilling

bake: 10 min./batch + cooling

MakeS: 21/2 dozen

6 tbsp. butter, softened

3/4 cup packed dark brown sugar

1/2 cup molasses

1 egg




3 tsp. ground ginger

11/2 tsp. baking powder



1/4 tsp. salt

1/4 tsp. ground cloves

royal Icing (recipe below) and

assorted candies, optional

1. In a large bowl, cream butter

and brown sugar until light and

fluffy. Beat in molasses, egg, vanilla

and lemon peel. In another bowl,

whisk flour, ginger, baking powder,

cinnamon, baking soda, salt

and cloves; gradually beat into

creamed mixture. Divide dough

in half. Shape each into a disk;

wrap in plastic wrap. Refrigerate

30 minutes or until easy to handle.

2. Preheat oven to 350°. On a

lightly floured surface, roll each

portion to ¼-in. thickness. Cut

with a floured 4-in. gingerbread

man cookie cutter.

3. Place 2 in. apart on greased

baking sheets. Bake 7-9 minutes

or until edges are firm. Remove

from pans to wire racks to cool

completely. Decorate as desired.

Per ServIng 99 cal., 2 g fat (1 g sat.



royal IcIng

In a bowl, combine 2 cups confectioners’

sugar, 2 Tbsp. plus 2 tsp. water, 4½ tsp.

meringue powder and ¼ tsp. cream

of tartar; beat on low speed just until

combined. Beat on high 4-5 minutes or

until stiff peaks form. If desired, tint with

food coloring and pipe with a pastry bag.

Makes 1 cup.

Stickiest


Cinnamon-Walnut Sticky BunsThe sweet honey-walnut topping and

tender texture make these sticky rolls

a surefire people pleaser.

—DEBBIE BROEKER ROCKY MOUNT, MO

PREP: 1 hOUR + RisiNg • BaKE: 30 MiN.

MaKES: 2 dOzeN

2 pkg. (1/4 oz. each) active dry yeast

11/2 cups warm water (110° to 115°)

1 cup mashed potatoes (without added milk and butter)

1/2 cup sugar


2 eggs

2 tsp. salt

6 to 61/2 cups all-purpose flour

TOPPING

1/4 cup butter

1 cup packed brown sugar

1 cup honey

1 tsp. ground cinnamon

1 cup chopped walnuts

FILLING

1/2 cup sugar



1. In a small bowl, dissolve yeast

in warm water. In a large bowl,

combine mashed potatoes, sugar,

butter, eggs, salt, yeast mixture

and 2 cups flour; beat on medium

speed until smooth. Stir in enough

remaining flour to form a soft dough.

2. Turn dough onto a floured

surface; knead until smooth and

elastic, about 6-8 minutes. Place

in a greased bowl, turning once to

grease the top. Cover with plastic

wrap and let rise in a warm place

until doubled, about 1 hour.

3. For topping, in a small saucepan,

melt butter. Stir in brown sugar,

honey and cinnamon. Divide mixture

among three greased 9-in. round

baking pans, spreading evenly.

Sprinkle with walnuts.

4. For filling, in a small bowl, mix

sugar and cinnamon. Punch down

dough. Turn onto a lightly floured

surface; divide in half. Roll one

portion into an 18x12-in. rectangle.

Brush with 1 Tbsp. melted butter

to within ½ in. of edges; sprinkle

with ¼ cup sugar mixture.

5. Roll up jelly-roll style, starting

with a long side; pinch seam to

seal. Cut into 12 slices. Repeat

with remaining dough and filling.

Place eight slices in each pan, cut

side down. Cover with kitchen

towels; let rise until doubled, about

30 minutes. Preheat oven to 350°.


golden brown. Immediately invert

onto serving plates. Serve warm.

PER SERvIng 328 cal., 10 g fat (5 g sat.



Cheesiest


Deluxe Baked Macaroni and Cheese

I’ve been cooking

and baking for many

years, but I’ve only

recently begun

creating my own

recipes. Adding ham

and a little Dijon mustard turned this

super creamy mac and cheese into the

ultimate comfort food.

—Kathy yarosh ApopkA, FL

PreP: 30 min. • BaKe: 25 min.

MaKes: 12 servings

1 pkg. (16 oz.) elbow macaroni


2 cups 2% milk


1 pkg. (8 oz.) process cheese (Velveeta), cubed

1 cup (4 oz.) shredded cheddar

cheese

2/3 cup whipped cream cheese


1 can (141/2 oz.) diced tomatoes,

drained

11/2 cups cubed fully cooked ham

1 cup (8 oz.) sour cream

1 tsp. Dijon mustard

TOPPING

11/2 cups soft bread crumbs


2 tbsp. butter, melted

1. Preheat oven to 350°. Cook

macaroni according to package

directions. In a Dutch oven, whisk

flour, milk and cream until smooth.

Bring to a boil; cook and stir

2 minutes or until thickened.

2. Stir in cheeses until melted.

Add tomatoes, ham, sour cream

and mustard. Drain macaroni; add

to cheese mixture and toss to coat.

3. Transfer to a greased 13x9-in.

baking dish. In a small bowl, mix

topping ingredients; sprinkle over

top. Bake, uncovered, 25-30 minutes

or until bubbly and bread crumbs are

lightly browned.

Note To make soft bread crumbs, tear

bread into pieces and place in a food

processor or blender. Cover and pulse

until crumbs form. One slice of bread

yields ½ to ¾ cup crumbs.

Per serViNg 441 cal., 23 g fat (14 g sat.



ce

le

Br

at

e

Fudgiest


FAST FIX Orange Fudge Sauce

I give my friends a jar

of this fudge sauce

with a little bag of

roasted pecans tied

to it. They can make

a delicious sundae at

home. It’s good over pound cake, too.—Annie Rundle

TasTe of Home assocIaTe edITor

StARt to finiSh: 15 mIn.

MAKeS: 3 cupS

24 oz. bittersweet chocolate,

chopped


1/4 cup butter

1/4 cup thawed orange juice

concentrate

2 tsp. grated orange peel

Vanilla ice cream, optional

1. In a heavy saucepan, combine

chocolate, cream, butter and juice

concentrate. Cook and stir over

medium-low heat until smooth.

2. Stir in orange peel. Serve warm

with ice cream or transfer to

covered jars and refrigerate.

peR (2-tbSp.) SeRVing 198 cal., 18 g

fat (10 g sat. fat), 19 mg chol., 17 mg


“I make a big batch

of crepes for my family and let them spoon on the fudge sauce. Chocolate can be served for

breakfast, right?”—Annie Rundle

Nibbliest


Marinated Olive & Cheese Ring

We love to turn

our Italian meals

into celebrations,

and an antipasto

plate always kicks

off the party. This

one is almost too pretty to eat.

—Patricia Harmon Baden, Pa

PreP: 25 min. + chilling

maKeS: 16 servings

1 pkg. (8 oz.) cold cream cheese

1 pkg. (10 oz.) sharp white cheddar

cheese, cut into 1/4-in. slices

1/3 cup pimiento-stuffed olives

1/3 cup pitted Greek olives

1/4 cup balsamic vinegar

1/4 cup olive oil


1 tbsp. minced fresh basil

or 1 tsp. dried basil


1 jar (2 oz.) pimiento strips,

drained and chopped

toasted French bread

baguette slices

1. Cut cream cheese lengthwise in

half; cut each half into ¼-in. slices.

On a serving plate, arrange cheeses

upright in a ring, alternating cheddar

and cream cheese slices. Place olives

in center of the ring.

2. In a small bowl, whisk vinegar,

oil, parsley, basil and garlic until

blended; drizzle over cheeses and

olives. Sprinkle with pimientos.

3. Refrigerate, covered, at least

8 hours or overnight. Serve with

baguette slices.




ce

le

br

at

e


Call it oblong

Discover healthy, modern potato sides ready in 30 minutes or less. potatogoodness.com

but please don't call it fattening.

or voluptuous,

Festive Papa Tapas99 calories per serving,

fresh, gluten free,full of vitamins and minerals

© 2

013

Un

ited

Sta

tes P

ota

to B

oard

. A

ll r

igh

ts r

eserv

ed

.

Flakiest

ce

le

br

at

e

FAST FIX Flaky Cheddar-Chive BiscuitsThese wonderful buttery biscuits

add happiness to any dinner.

—betsy King DuluTh, MN

start to finish: 25 mIn.

MaKes: 10 bIScuITS

21/4 cups all-purpose flour


2 tsp. sugar


1/2 tsp. salt



cheese

3 tbsp. minced fresh chives

1 cup buttermilk

1. Preheat oven to 425°. In a

large bowl, whisk the first five

ingredients. Cut in butter until

mixture resembles coarse crumbs;

stir in cheese and chives. Add

buttermilk; stir just until

moistened. Turn onto a lightly

floured surface; knead gently

8-10 times.

2. Pat or roll dough to ¾-in.

thickness; cut with a floured

2½-in. biscuit cutter. Place

2 in. apart on a greased baking

sheet. Bake 10-12 minutes or

until golden brown. Serve warm.




Awesome with your best seafood chowder on Christmas Eve!

Snickerdoodliest


Caramel Snickerdoodle BarsWhat did I do when I couldn’t decide

between two of my favorite desserts?

Combined them! This snickerdoodle-

blondie hybrid is the best.

—Niki Plourde Gardner, Ma

PreP: 30 Min. • Bake: 25 Min. + chillinG

MakeS: 4 dozen


2 cups packed brown sugar

2 eggs




1 tsp. salt

1/4 cup sugar


2 cans (13.4 oz. each)

dulce de leche

12 oz. white baking chocolate,

chopped


1 Tbsp. light corn syrup


13x9-in. baking pan with parchment

paper, letting ends extend over sides

of pan by 1 in.

2. In a large bowl, cream butter

and brown sugar until light and

fluffy. Beat in eggs and vanilla. In

another bowl, whisk flour, baking

powder and salt; gradually beat into

creamed mixture. Spread onto

bottom of prepared pan.

3. In a small bowl, mix sugar and

cinnamon; sprinkle 2 Tbsp. mixture

over batter. Bake 25-30 minutes or

until edges are light brown. Cool

completely in pan on a wire rack.

4. Spread dulce de leche over crust.

In a small saucepan, combine white

baking chocolate, cream and corn

syrup; cook and stir over low heat

until smooth. Cool slightly. Spread

over dulce de leche. Sprinkle with

the remaining cinnamon-sugar.

Refrigerate, covered, at least 1 hour.

5. Lifting with parchment paper,

remove from pan. Cut into bars.

Refrigerate leftovers.

Per ServiNg 197 cal., 8 g fat (5 g sat.



Naughtiest


Loaded Smashed TatersI like to use baby

Yukon Golds

because the skins

are very thin and

easy to mash.

Sometimes I

add garlic and chives or substitute

shallots for the green onions.

—AndreA Quiroz ChICaGo, IL

PreP: 20 min. • Cook: 20 min.

MAkeS: 8 servings

21/2 lbs. baby Yukon Gold potatoes

1 cup 2% milk, warmed

1/2 cup spreadable garlic and herb

cream cheese

3 Tbsp. butter, softened

1 lb. bacon strips, cooked

and crumbled


cheese

1/2 cup shredded Parmesan cheese

3 green onions, chopped

1/3 cup oil-packed sun-dried

tomatoes, chopped

2 tsp. dried parsley flakes

1/4 tsp. salt

1/4 tsp. pepper

1. Place potatoes in a large

saucepan; add water to cover.

Bring to a boil. Reduce heat;

cook, uncovered, 15-20 minutes

or until tender.

2. Drain; return to pan. Lightly

mash potatoes, gradually adding

milk, cream cheese and butter

to reach desired consistency. Stir

in bacon, cheeses, green onions,

tomatoes, parsley, salt and pepper.

Per ServinG 379 cal., 24 g fat (13 g



Ce

le

br

AT

e

“My husband loves mashed potatoes, especially alongside a steak. They ’re totally customizable!”

—AndreA Quiroz Continued on page 80 •


ce

le

br

at

e

Yuletide Eggnog CupcakesIf I want a creamier frosting on these,

I add more eggnog. The nog lovers in

your life won’t complain!

—Salina Moore WoodWard, oK

PreP: 30 min. • bake: 20 min. + cooling

MakeS: 2 dozen

4 eggs, separated


11/2 cups sugar, divided




1/4 tsp. salt

1 cup eggnog

FROSTING


softened



2 tbsp. eggnog

Freshly grated or additional

ground nutmeg

1. Place egg whites in a large bowl;

let stand at room temperature


Line muffin cups with paper liners.

2. In a large bowl, cream butter and

1¼ cups sugar until light and fluffy.

Add egg yolks, one at a time, beating

well after each addition. In another

bowl, whisk flour, baking powder,

nutmeg and salt; add to creamed

mixture alternately with eggnog,

beating well after each addition.

3. With clean beaters, beat egg whites

on medium speed until soft peaks

form. Add remaining sugar, 1 Tbsp.

at a time, beating on high after each

addition until sugar is dissolved.

Continue beating until stiff glossy

peaks form. Fold into batter.

4. Fill prepared muffin cups three-

fourths full. Bake 18-22 minutes or

until a toothpick inserted in center

comes out clean. Cool in pans

10 minutes before removing to

wire racks to cool completely.

5. For frosting, in a bowl, beat cream

cheese and butter until blended.

Gradually beat in confectioners’ sugar

and eggnog until smooth. Frost

cupcakes. Sprinkle with nutmeg.

Refrigerate leftovers.




Noggiest

Nuttiest

Rustic Nut Bars

Everyone will enjoy crunching into the

shortbread-like crust and wildly nutty

topping on these chewy, gooey bars.

—BarBara Driscoll WEst Allis, Wi

PreP: 20 min. • Bake: 35 min. + cooling

Makes: about 3 dozen

1 Tbsp. plus 3/4 cup cold butter, divided


1/2 cup sugar


1/2 tsp. salt


TOPPING

2/3 cup honey


1/4 tsp. salt

6 Tbsp. butter, cubed

2 Tbsp. heavy whipping cream

1 cup chopped hazelnuts, toasted

1 cup salted cashews

1 cup pistachios

1 cup salted roasted almonds


13x9-in. baking pan with foil, letting

ends extend over sides by 1 in.

Grease foil with 1 Tbsp. butter.

2. In a large bowl, whisk flour,

sugar, baking powder and salt. Cut

in remaining butter until mixture

resembles coarse crumbs. Stir in egg

until blended (mixture will be dry).

Press firmly onto bottom of pan.

3. Bake 18-20 minutes or until edges

are golden brown. Cool on a wire rack.

4. In a large heavy saucepan, combine

honey, brown sugar and salt; bring

to a boil over medium heat, stirring

frequently to dissolve sugar. Boil

2 minutes, without stirring. Stir in

butter and cream; return to a boil.

Cook and stir 1 minute or until smooth.

Remove from heat; stir in nuts. Spread

evenly over crust.

5. Bake 15-20 minutes or until topping

is bubbly. Cool completely in pan on a

wire rack. Lifting with foil, remove from

pan. Discard foil; cut into bars.

NoTe To toast nuts, spread in a 15x10x1-in.

baking pan. Bake at 350° for 5-10 minutes

or until lightly browned, stirring

occasionally. Or, spread in a dry nonstick

skillet and heat over low heat until lightly

browned, stirring occasionally.

Per serviNg 199 cal., 13 g fat (4 g sat. fat),


1 g fiber, 4 g pro.

shortcut! Pop open cans of mixed nuts

and scoop out 4 cups for the

topping.

Rise & Shine-iest


Ham, Egg & Cheese Casserole

I turned a French

classic, croque

madame, from a

simple egg-topped

grilled sandwich

into an impossible-

to-resist saucy casserole.

—Melissa Millwood Lyman, SC

PreP: 35 min.

Bake: 40 min. + standing

Makes: 12 servings

1 loaf (1 lb.) frozen bread

dough, thawed



21/2 cups 2% milk

3 Tbsp. dijon mustard

3/4 tsp. pepper

1/2 tsp. salt



1 lb. sliced smoked deli ham

2 cups (8 oz.) shredded

swiss cheese

6 eggs

1/4 cup minced fresh parsley


lightly floured surface, roll dough

into a 14x10-in. rectangle. Transfer

to a greased 13x9-in. baking dish;

build up edges slightly.

2. In a large saucepan, melt

butter over medium heat. Stir

in flour until smooth; gradually

whisk in milk. Bring to a boil,

stirring constantly; cook and

stir 3-4 minutes or until thickened.

Stir in mustard, pepper, salt and

nutmeg. Remove from heat; stir in

the Parmesan cheese.

3. Place a third of the ham over

the dough; top with 1 cup sauce

and ⅔ cup Swiss cheese. Repeat

layers twice. Bake, uncovered,

for 30 minutes or until bubbly

and crust is golden brown.

4. Using the back of a tablespoon,

make six indentations in the top

to within 2 in. of edges. Carefully

break an egg into each indentation.

5. Bake 10-15 minutes longer or

until egg whites are completely

set and yolks begin to thicken but

are not hard. (If desired, bake an

additional 5 minutes for firmer

eggs.) Sprinkle with parsley. Let

stand 10 minutes before cutting.

Per serving 405 cal., 23 g fat (12 g



ce

le

Br

aT

e

Candy Cane-iest

december 2013 83GET MORE! Find a mix-and-match holiday meal planner at tasteofhome.com/christmasmenu.

Peppermint Crunch Christmas Cookies

Several years ago,

I took a basic

shortbread recipe

and turned it into a

much more festive

Christmas cookie.

—HeatHer Carter Wasilla, aK

PreP: 25 min. + chillinG

Bake: 10 min./batch + coolinG

MakeS: 31/2 dozen


1/2 cup sugar

1 tsp. peppermint extract



red and green paste

food coloring

8 oz. dark chocolate candy

coating, melted

3/4 cup crushed peppermint candies

1. In a bowl, cream butter and

sugar until light and fluffy. Beat

in extracts. Gradually beat in flour.

Divide dough in half; tint one portion

red and the other green. Wrap in

plastic wrap; refrigerate 2 hours or

until easy to handle.


floured surface, roll each portion of

dough to ¼-in. thickness. Cut with a

floured 1½-in. round cookie cutter.

Place 1 in. apart on ungreased baking

sheets. Bake 8-10 minutes or until

firm. Remove from pans to wire

racks to cool completely.

3. Dip half of each cookie into

melted candy coating; allow excess

to drip off. Sprinkle with crushed

candies. Place on waxed paper; let

stand until set.




JUST PEACHY PIE BARS

Preheat oven to 350°F.

Beat butter and sugar in a large mixing bowl until creamy. Add eggs one at a time, beating after each. Add flour, salt, cinnamon, baking powder, nutmeg and ginger.

Spread three-quarters of batter into a 13x9-inch pan. Bake uncovered for 15 minutes.

Spread Lucky Leaf Premium Peach Pie Filling evenly over hot crust. Drop teaspoons of remaining batter over filling layer. Bake uncovered for 30-40 minutes. Allow to cool for 10 minutes.

For optional glaze, whisk powdered sugar, cinnamon and milk to desired consistency. Drizzle over warm bars.

LUCKYLEAF.COMFor more recipes that’ll get you noticed, visit

Prep: 15 min. | Bake: 55 min. | Serves: 10-12

Batter Ingredients:1 cup unsalted butter, softened

2 cups granulated sugar

4 eggs

3 cups all-purpose flour 1∕2 tsp. salt

1 tsp. cinnamon


1 tsp. ground nutmeg1∕4 tsp. ground ginger

1 (21 oz.) can Lucky Leaf®

Premium Peach Pie Filling

how you bake itLife is

Glaze Ingredients:1 cup powdered sugar

1 tsp. cinnamon

3 Tbsp. milk


These goodies get a little

help from their silver lining.

Grab the foil and lift.

Decorate away.

Triple Treat

One batch of brownies is easily transformed into

a pretty darn cute Christmas tree, two merry

wreaths or a happy herd of reindeer. Bake up a

reader’s best recipe and pick your chocolate treat.

ho

lid

ay

br

ow

nie

s


Christmas Tree BrowniesMy son is 36 but acts as if he’s 5 when he sees these

brownies—I’ve been making them for over 30 years!

My daughter and four grandchildren love them, too.

—Jeannine Schneider Fremont, CA

PreP: 30 min. • Bake: 25 min. + Cooling

MakeS: 1 tree, 2 wreAths or 24 reindeer brownies


4 oz. unsweetened chocolate, chopped

3 eggs

2 cups sugar

1/4 tsp. salt


1 cup all-purpose flour

1 can (16 oz.) vanilla frosting

Green paste food coloring, optional

assorted nonpareils

1. Preheat oven to 350°. Line a 13x9-in. baking

pan with foil, letting ends extend up sides; grease

foil. In a microwave, melt butter and chocolate;

stir until smooth. Cool slightly. In a large bowl,

beat eggs, sugar and salt. Stir in vanilla extract

and chocolate mixture. Gradually add flour,

mixing well.

2. Spread into prepared pan. Bake 25-30 minutes

or until brownie begins to pull away from sides

of pan. Cool completely in pan on a wire rack.

3. Lifting with foil, remove brownie from pan.

Cut brownie to form a tree. If desired, tint frosting

green. Frost tree; decorate as desired.

For holiday Wreath BroWnieS

Prepare Christmas Tree Brownies through Step 2,

but use two parchment paper-lined 9-in. round

baking pans in place of 13x9-in. pan; cool in pans

10 minutes before removing to wire racks. Using a

3-in. round cookie cutter, cut out the center of each

brownie to form a wreath. Tint frosting green. Frost

wreaths. Use AirHeads Xtremes Sour Belt candies to

make bows. Decorate with white M&M’s as desired.

For reindeer BroWnieS

Prepare Christmas Tree Brownies through Step 2.

Lifting with foil, remove brownie from pan. Spread

1 can (16 oz.) chocolate frosting over top. Cut brownie

into 12 squares; cut squares into triangles. Attach

candies and pretzels to make reindeer faces. P

ho

lid

ay

Br

oW

nie

S

“It’s a tradition— I make these for my family at least once during the Christmas season.”

—Jeannine Schneider

1

The tree on the

cover is decked in

Royal Icing, page 70.

Canned frosting

does the trick here.

87december 2013GET MORE! Find more recipes readers love at tasteofhome.com/top10brownies.

3

2


Contest

win!

SWAP THOSE COOKIES. TURN THE PAGE TO ENTER YOUR BEST TREATS.

Take that rolling pin out for a spin. It’s pie (and tart) time! With the gooiest, fruitiest fillings—and the flakiest crusts, too—

readers’ home-baked pastries are winners all around.

This pie takes the cake.

Your Grand Prize winner

tastes like smooth German

chocolate cake.

PrIzEd PIES

Anna Jones

pies & tArtsGRAND PRIZE WINNER

ENTER OUR christmas

cookies contest

& YOU CAN WIN

$500

It’s easy to enter at tasteofhome.com/recipecontests.

Contest Central

Best Holiday Recipes • Appetizers • Everyday Delicious

More Contests, More Money up to $500!WE’RE looking foR youR BEst REcipEs foR:

The Pie Piper


Anna, we can’t get enough of your pie!

How’d you know you had a winning recipe?

This pie came about when I was creating contest

recipes for the State Fair of Texas. First, I took

it to my co-workers at Children’s Medical Center

in Dallas—they’ve done lots of taste-testing for me. In a

high-stress area like that, something small like a cookie (or pie,

or cake) can go a long way to brighten someone’s day. This pie got

thumbs-up because it’s like an intense German chocolate cake.

Q:

A:&

christmas cookiesDough unto others this holiday season and send us your best cookie recipes.

Whether sprinkled, iced or shaped, these treats are easy and fun and look great

piled on a plate for Santa. Share your recipe (12 ingredients or fewer, please)

and the story behind it, and you could win $500—and sweet bragging rights.

send your ChristMAs Cookie reCipes in these CAtegories:

slice & Bake Let us in on the appeal of your cheer-spreading slicers.

Your twist on sugar cookies? Gingersnaps? Chocolate-mint swirls? Do tell!

sandwich Double the fun with cookie stacks. Filled, dipped and drizzled,

your sandwich cookies and whoopie pies are extra-festive.

drop tell us what you add—fruit, nuts, chips—to turn an ordinary batch

into holiday delights worth gifting.

Bars Send us your one-pan treats, whether they’re raspberry blondies,

double-fudge brownies or something else that’s just as delish.

no-Bake What’s not in your oven? Share your peanut butter balls,

cocoa-oatmeal rollers and more.

Enter at tasteofhome.com/recipecontests. Entry deadline is Feb. 3, 2014. Winners announced in a future issue.

next up

GRAND PRIZe

Coconut-Pecan German Chocolate Pie

AnnA jones CoPPell, TX

This pie combines the ingredients that everyone knows and loves in its cousin, the classic cake. It’s so rich and silky, you won’t be able to put your fork down.

1st PlAce

Cranberry-orange Crumb Tart

heAther cunninghAm whITman, ma

after my sister took the family to the local cranberry festival, my mom bet me that I couldn’t make a holiday pie out of cranberries and oranges. Considering that the pie was gone before the holidays arrived, I think I won!

2ND PlAce

maple Peanut Butter Pie

crystAl schlueter norThGlenn, Co

maple nut Goodies have been a favorite candy of mine since I was a child, and I think this luscious pie tastes just like them. It freezes well, too—just take it out to thaw 30 minutes before topping and serving.

3RD PlAce

Blue-ribbon apple Pie

collette gAugler foGelsvIlle, Pa

I was so proud when this recipe won a blue ribbon at the local fair. I went on to compete at the state farm show—an experience I can’t forget.

tasteofhome.com december 2013 tasteofhome.com december 2013


1. In a small bowl, mix crushed

cookies and butter. Press onto

bottom and up sides of an

ungreased 9-in. pie plate. Freeze

5 minutes.

2. In a microwave, warm fudge

topping 5-10 seconds or until

spreadable; spread over bottom

and up sides of crust.


cheese, peanut butter and

flavoring until blended. Gradually

beat in confectioners’ sugar;

fold in whipped topping. Spoon

into crust, spreading evenly.

Refrigerate 4 hours or until set.

4. In a bowl, beat cream until it

begins to thicken. Add syrup; beat

until stiff peaks form. Serve pie

with whipped cream and peanuts.

per serving 773 cal., 53 g fat


sodium, 63 g carb., 3 g fiber,

13 g pro.

Maple Peanut Butter Pie

prep: 25 Min. + chilling

MAKes: 8 servings

11/2 cups crushed cream-filled maple sandwich cookies (about 12 cookies)


1/3 cup hot fudge ice cream topping

1 pkg. (8 oz.) cream cheese, softened

1 cup creamy peanut butter

1 tsp. maple flavoring 11/4 cups confectioners’

sugar 1 carton (8 oz.)

frozen whipped topping, thawed


2 Tbsp. maple syrup 1/4 cup chocolate-

covered peanuts, coarsely chopped

coconut-Pecan german chocolate Pie

prep: 50 Min. + chilling • BAKe: 35 Min. + chilling

MAKes: 8 servings

pie dough (below) 4 oz. german sweet

chocolate, chopped 2 oz. unsweetened

chocolate, chopped 1 can (14 oz.)

sweetened condensed milk

4 egg yolks 1 tsp. vanilla extract 1 cup chopped pecansTOPPING

1/2 cup brown sugar 1/2 cup whipping cream 1/4 cup butter, cubed 2 egg yolks 1 cup flaked coconut 1 tsp. vanilla extract 1/4 cup chopped pecans

1. Preheat oven to 400°.

Roll dough to a ⅛-in.-thick

circle; transfer to a 9-in.

pie plate. Trim and flute.

Line unpricked pastry with

foil. Fill with pie weights.

Bake 12 minutes. Remove

foil and weights; bake

cranberry-Orange crumb Tart

prep: 35 Min. + sTanding • BAKe: 10 Min. + cOOling

MAKes: 12 servings

2 cups crushed cinnamon graham crackers (about 14 whole crackers), divided

1/2 cup sugar, divided 6 Tbsp. butter,

melted 1/4 cup all-purpose

flour 1/4 cup packed brown

sugar 1/4 cup cold butter,

cubedFILLING

1 large navel orange 4 cups fresh or

frozen cranberries, thawed

1 cup sugar 3 Tbsp. quick-

cooking tapioca 2 Tbsp. brandy or

cranberry juice 1/4 tsp. baking soda 1/4 tsp. ground

cinnamon 1/8 tsp. ground allspice

1. In a bowl, mix 1¾ cups crushed

crackers and ¼ cup sugar; stir in

melted butter. Press onto bottom

and up sides of an 11-in. fluted tart

pan. Bake 7-8 minutes; cool.

2. For topping, mix flour, brown

sugar, and remaining crushed

crackers and sugar; cut in cold

butter until crumbly. Refrigerate.

3. Finely grate 1 Tbsp. orange

peel; cut off rest of peel and outer

membrane. Hold fruit over a bowl

to catch juice; remove sections by

cutting along membrane. Squeeze

membrane for additional juice.

4. In a large saucepan, mix

remaining ingredients, grated

peel and the juice; let stand


5. Bring cranberry mixture to a

full boil, stirring constantly. Add

orange sections; heat through.

Pour into crust; sprinkle with

topping. Bake 10-15 minutes or

until golden brown. Cool on rack.




dough to a ⅛-in.-thick circle;

transfer to a 9-in. pie plate.

Trim pastry even with rim.

2. Mix walnut layer ingredients

until blended. Spread onto

bottom of pastry. Refrigerate.

3. In a large bowl, toss apples

with lemon juice and vanilla. In

a small bowl, mix sugar, flour,

spices and salt; add to apple

mixture and toss to coat.

4. Pour filling over walnut layer;

dot with butter. Roll remaining

pastry dough to a ⅛-in.-thick

circle. Place over filling. Trim,

seal and flute edge. Brush top

with milk; sprinkle with sugar.

Cut slits in pastry.

5. Place pie on a baking sheet.

Bake 55-65 minutes or until

crust is golden brown and filling

is bubbly. Cover edge loosely with

foil during the last 10 minutes if

needed to prevent overbrowning.

Remove foil. Cool on a wire rack.




Blue-ribbon apple Pie

prep: 45 Min. • BAKe: 55 Min. + cOOling

MAKes: 8 servings

pastry for double-crust pie (9 in.)

WALNUT LAYER

3/4 cup ground walnuts 2 Tbsp. brown sugar 2 Tbsp. beaten egg 1 Tbsp. butter, melted 1 Tbsp. 2% milk 1/4 tsp. lemon juice 1/4 tsp. vanilla extractFILLING

6 cups sliced peeled tart apples

2 tsp. lemon juice 1/2 tsp. vanilla extract 3/4 cup sugar 3 Tbsp. all-purpose

flour 11/4 tsp. cinnamon 1/4 tsp. nutmeg 1/8 tsp. salt 3 Tbsp. butter, cubedTOPPING

1 tsp. 2% milk 2 tsp. sugar


Roll one half of pastry

6-8 minutes or until light brown.

Cool. Reduce oven setting to 350°.

2. Melt chocolates; cool slightly.

Whisk in milk, yolks and vanilla;

stir in pecans. Pour into crust.

Bake 16-19 minutes or until set.

Cool 1 hour on a wire rack.

3. In a saucepan, combine brown

sugar, cream and butter. Bring to a

boil over medium heat, stirring to

dissolve sugar. Remove from heat.

4. Whisk a small amount of hot

mixture into yolks; return to pan,

whisking constantly. Cook and

stir 3 minutes or until thickened

and a thermometer reads 160°.

Remove from heat. Stir in coconut

and vanilla; cool 10 minutes.

5. Pour over filling; sprinkle with

pecans. Chill 4 hours or until cold.

pie dough Mix 1¼ cups flour and ¼ tsp. salt; cut in 6 Tbsp. cold lard.

Gradually add 3-4 Tbsp. ice water,

tossing with fork until dough forms.

Wrap and chill 1 hour.




93december 2013 tasteofhome.com 93december 2013 tasteofhome.com

Cranberry Double-Nut Pie

lily julow LawreNCeviLLe, Ga

This has to be on our holiday table or there’d be lots of unhappy campers. Tart cranberries provide a delicious contrast to the rich, sweet, nutty filling.

Sweet Potato ice Cream Pie

susan bazan Sequim, wa

Not one person has ever guessed that canned sweet potatoes are the secret ingredient in this pie. winter flavors add warmth to this cool and creamy treat, and friends and family always ask for the recipe.

Chocolate Pear Hazelnut Tart

lexi mckeown LoS aNGeLeS, Ca

when i was a foreign exchange student in France, my host family’s grandmother asked me to help her make this gorgeous tart. i’ve been baking ever since.

mango Pie with Coconut Crust

jennifer worrell NiLeS, iL

This was the first pie i created on my own. mangoes are one of my favorite fruits, and they are so pie-worthy. of course, everything’s better with a little coconut in the mix.



wrap in plastic wrap. Refrigerate

30 minutes or overnight.


bowl, toss mangoes with rum. In

a small bowl, mix sugar, tapioca,

spices and salt. Stir into fruit

mixture; let stand 15 minutes.

3. Sprinkle the coconut onto a

lightly floured surface. Place one

half of dough on coconut; roll to

a ⅛-in.-thick circle. Transfer

to a 9-in. pie plate, coconut side

down. Trim pastry even with

rim. Add mango filling.

4. Roll remaining dough to a ⅛-in.-thick circle; cut into ½-in.-

wide strips. Arrange over filling

in a lattice pattern. Trim and seal

strips to edge of bottom pastry;

flute edge.


filling is bubbly. If needed, cover

edge loosely with foil during last 15

minutes to prevent overbrowning.

Remove foil. Cool on a wire rack.




Mango Pie with Coconut Crust

prep: 50 Min. + Chilling • Bake: 45 Min. + Cooling

Makes: 8 servings


1/2 tsp. salt 2/3 cup cold butter,

cubed 2/3 to 3/4 cup ice water 5 cups sliced peeled

mangoes (4 large) 2 Tbsp. dark rum or

orange juice 1/3 cup sugar 2 Tbsp. quick-

cooking tapioca 3/4 tsp. ground ginger 1/4 tsp. ground

cardamomDash white pepper

1/8 tsp. salt 1/3 cup flaked coconut,

toasted

1. Mix flour and salt; cut

in butter until crumbly.

Gradually add ice water,

tossing with a fork until

dough holds together when

pressed. Divide dough in

half. Shape each into a disk;

1. In a small bowl, mix the

cracker crumbs and sugar; stir

in butter. Press onto bottom

and up sides of a greased 9-in.

deep-dish pie plate. Refrigerate

30 minutes.

2. Place sweet potatoes, brown

sugar, pie spice, orange peel and

salt in a food processor; process

until smooth. Add ice cream;

process until blended. Spread

evenly into crust. Freeze, covered,

8 hours or overnight.

3. Remove from freezer about

10 minutes before serving.

Meanwhile, in a small bowl, beat

cream until it begins to thicken.

Add confectioners’ sugar and

vanilla; beat until soft peaks form.

Spread over pie.




2 cups graham cracker crumbs (about 14 whole crackers)

3 Tbsp. sugar 1/2 cup butter, melted 1 can (15 oz.) sweet

potatoes, drained 1/2 cup packed brown

sugar 2 tsp. pumpkin pie

spice 1 tsp. grated orange

peel 1/4 tsp. salt 4 cups vanilla ice

cream, softened 1 cup heavy whipping

cream 3 Tbsp.

confectioners’ sugar


sweet Potato ice Cream Pie

prep: 25 Min. + freezing

Makes: 8 servings

1. Mix first four ingredients; cut

in butter until crumbly. Gradually

add ice water, tossing with a fork

until dough holds together. Shape

into a disk; wrap in plastic wrap.

Refrigerate 30 minutes.

2. Place egg whites in a bowl;

let stand at room temperature


On a lightly floured surface, roll


transfer to a 9-in. fluted tart pan.

Trim pastry even with edge; prick

bottom with a fork. Refrigerate.

3. In a large bowl, beat hazelnuts,

butter, brown sugar and cocoa.

Beat in yolks and amaretto.

4. With clean beaters, beat egg

whites on medium speed until

stiff. Gradually fold into hazelnut

mixture; spread onto bottom of

pastry. Top with pears.

5. Bake on a lower oven rack

30-35 minutes. Brush pears with

warm honey. Cool on a wire rack.




Chocolate Pear hazelnut Tart

prep: 45 Min. + Chilling • Bake: 30 Min. + Cooling

Makes: 12 servings


1/3 cup ground hazelnuts

1/4 cup packed brown sugarDash salt


3 to 5 Tbsp. ice waterFILLING

3 eggs, separated 1 cup ground

hazelnuts 1/3 cup butter, softened 1/3 cup packed brown

sugar 2 Tbsp. baking cocoa 2 Tbsp. amaretto or

1/2 tsp. almond extract

6 canned pear halves, drained, sliced and patted dry

2 Tbsp. honey, warmed

Cranberry Double-nut Pie

prep: 20 Min. • Bake: 45 Min. + Cooling

Makes: 8 servings

pastry for single-crust pie (9 in.)

3 eggs 3/4 cup packed brown

sugar 1/2 cup light corn

syrup 1/3 cup butter, melted 2 Tbsp. molasses 1/4 tsp. salt 11/2 cups fresh or

frozen cranberries, thawed

3/4 cup coarsely chopped walnuts, toasted

3/4 cup coarsely chopped pecans, toasted


lightly floured surface, roll pastry


transfer to a 9-in. pie plate. Trim

pastry to ½ in. beyond the rim

of the plate; flute edge.

2. In a large bowl, whisk eggs,

brown sugar, corn syrup,

butter, molasses and salt; stir

in cranberries, walnuts and

pecans. Pour into pastry.


set. Cool on a wire rack.

To ToasT nuTs Spread in a

15x10x1-in. baking pan. Bake

at 350° for 5-10 minutes or

until lightly browned, stirring

occasionally. Or, spread in a dry

nonstick skillet and heat over

low heat until lightly browned,

stirring occasionally.





Gingered Almond Truffle Tart

janice elder chArloTTe, Nc

Fresh ginger cream stirred into the chocolate truffle filling makes this tart absolutely elegant. It’s as rich as can be, so just a sliver does the trick.

Butternut-Sweet Potato Pie

Mary ann dell PhoeNIxvIlle, PA

I first baked this custardy pie for someone who loves sweet potatoes. little did I know, I’d be making it for all sorts of friends and family 10 years later.

chocolate chunk Pecan Pie

janice schneider kANSAS cITy, Mo

our family hosts an annual barn party for our close friends, complete with a pie bake-off. A few years ago, this recipe won first prize.

Frozen Grasshopper Pie

lorraine caland ShuNIAh, oN

When I started making cream pies, this seemed the ideal recipe for a house full of chocolate lovers. I guessed right; it’s always a hit, and fun to make, too.



2. Place flour, almonds,

confectioners’ sugar and cocoa

in a food processor; pulse until

blended. Add cold butter; pulse

until butter is the size of peas.

While pulsing, add ¼ cup

amaretto to form moist crumbs.

Press onto bottom and up sides

of an ungreased 9-in. fluted tart

pan with removable bottom.

Bake 13-16 minutes or until set.

Cool on a wire rack.

3. Place chocolate in a small bowl.

Bring gingered cream just to a

boil. Strain through a fine-mesh

strainer over chocolate; discard

ginger. Stir chocolate mixture

with a whisk until smooth; stir in

softened butter and remaining

amaretto until blended. Pour into

cooled crust. Refrigerate, covered,

at least 2 hours or until set.




Gingered Almond Truffle Tart

prep: 30 min. + chillinG • Bake: 15 min. + coolinG

Makes: 16 servinGs


2 Tbsp. minced fresh gingerroot

1 cup all-purpose flour

1/2 cup chopped almonds


1/3 cup baking cocoa 6 Tbsp. cold butter,

cubed 1/2 cup amaretto,

divided 8 oz. bittersweet

chocolate, chopped 1/2 cup butter,

softened


In a small heavy saucepan,

heat cream and ginger

until bubbles form around

sides. Remove from heat.

chocolate chunk Pecan Pie

prep: 35 min. + chillinG • Bake: 55 min. + chillinG

Makes: 10 servinGs


1/8 tsp. salt 1 pkg. (3 oz.) cold

cream cheese, cubed


2 to 3 Tbsp. ice waterFILLING

1/3 cup sugar 3 Tbsp. butter 2 cups chopped

semisweet chocolate, divided

4 eggs 1 cup dark corn syrup 2 tsp. vanilla extract

Dash salt 21/2 cups pecan halves,

toasted

1. Mix flour and salt; cut

in cream cheese and butter

until crumbly. Gradually

add ice water, tossing with

a fork until dough holds

together when pressed. Shape




lightly floured surface, roll dough

to a ⅛-in.-thick circle; transfer

to 9-in. pie plate. Trim pastry

to ½ in. beyond rim; flute edge.

Refrigerate while making filling.

3. In a saucepan, combine

sugar, butter and 1 cup chopped

chocolate; stir over low heat until

smooth. Cool slightly.


corn syrup, vanilla and salt

until blended. Stir in chocolate

mixture. Layer pecans and

remaining chopped chocolate

in pastry shell; pour chocolate

mixture over top.

5. Bake 55-60 minutes or

until set. Cool 1 hour on a wire

rack. Refrigerate 2 hours or

until cold.




Butternut-sweet Potato Pie

prep: 15 min. • Bake: 50 min. + coolinG

Makes: 8 servinGs

pastry for single-crust pie (9 in.)

4 eggs 11/3 cups half-and-half

cream 1 cup mashed cooked

butternut squash 1 cup mashed cooked

sweet potato (about 1 medium)

1/2 cup honey 1 Tbsp. all-purpose

flour 1/2 tsp. salt 1 tsp. ground

cinnamon 1/2 tsp. ground ginger 1/4 tsp. ground nutmeg

Dash ground clovesWhipped cream,

optional


lightly floured surface, roll

pastry dough to a ⅛-in.-thick

circle; transfer to a 9-in. deep-

dish pie plate. Trim pastry to

½ in. beyond rim of plate;

flute edge.


cream, squash, sweet potato,

honey, flour, salt and spices.

Pour into pastry shell.


a knife inserted near the center

comes out clean. Cover edge

loosely with foil during the last

15 minutes if needed to prevent

overbrowning. Cool on a wire

rack; serve within 2 hours or

refrigerate and serve cold. If

desired, top with whipped cream.




1. In a small bowl, mix wafer

crumbs and sugar; stir in butter.

Press onto bottom and up sides

of a greased 9-in. pie plate.


2. Meanwhile, in a large

saucepan, combine marshmallows

and milk; cook and stir over

medium-low heat 12-14 minutes

or until smooth. Remove from

heat. Cool to room temperature,

stirring occasionally. Stir in

liqueurs and, if desired, extract.


until soft peaks form; fold in

marshmallow mixture. Transfer

to crust. Freeze 6 hours or until

firm. If desired, top with cherries

and additional whipped cream

just before serving.




Frozen Grasshopper Pie

prep: 20 min. + chillinG • Cook: 15 min. + FreezinG

Makes: 8 servinGs

11/4 cups chocolate wafer crumbs (about 22 wafers)

1/4 cup sugar 1/4 cup butter, meltedFILLING

1 pkg. (10 oz.) miniature marshmallows

1/3 cup 2% milk 1/4 cup creme de

menthe 2 Tbsp. creme de

cacao 1/4 tsp. peppermint

extract, optional 2 cups heavy

whipping creamMaraschino

cherries and additional whipped cream, optional


Close to HomeHoliday sweets swap • more veggies, mom! • popcorn on parade

this christmas, your nearest and dearest are in for a treat.

cara mcdonald’s

ham & potato salad

sandwiches pAGE 101

Ginger Butternut Squash Bisquecara mcdonald Winter Park, co

jasmine rose’s

thyme-roasted

vegetables pAGE 106

deirdre cox’s

ornament popcorn

balls pAGE 103

ann bush’s

santa claus sugar

cookies pAGE 111

Stay head-to-toe toasty.page 100


su

nd

ay

din

ne

r

Snowy Supper, With LoveBring your family in from the cold with velvety soup, piled-high sandwiches and nutty treats from a cozy Colorado home kitchen. Mistletoe optional. recipes & story by cara Mcdonald | winter park, co

Ginger Butternut squash Bisque

Ham & Potato salad sandwiches

WHaT’s on YOUR sunday dinner TaBle?Share a favorite meal at tasteof home.com/submit. Just click the Sunday Dinner link to tell your story.

Send your

recipes!

Get more bang for your bisque.

add chopped peeled apple or

pear to the carrots and onion.


Ginger Butternut Squash Bisque This soup is filling enough for my

husband, and it’s vegetarian, which

I love. The couple who introduced

us made it for us on a freezing night

and we’ve been hooked ever since.

PreP: 25 min. • Bake: 40 min. + cooling

MakeS: 6 servings

1 medium butternut squash (about 3 lbs.)

1 Tbsp. olive oil

2 medium carrots, finely chopped




2 tsp. curry powder

1 can (141/2 oz.) vegetable

broth

1 can (13.66 oz.) coconut milk

1 tsp. salt

1/2 tsp. pepper

2 cups hot cooked brown rice

1/4 cup flaked coconut, toasted

1/4 cup salted peanuts,

coarsely chopped

1/4 cup minced fresh cilantro

1. Preheat oven to 400¡. Cut

squash lengthwise in half; remove

and discard seeds. Place squash in

a greased shallow roasting pan, cut

side down. Roast 40-45 minutes or

until squash is tender. Cool slightly.

2. In a large saucepan, heat oil

over medium heat. Add carrots and

onion; cook and stir until tender.

Add garlic, ginger and curry powder;

cook and stir 1 minute longer. Add

broth; bring to a boil. Reduce heat;

simmer, uncovered, 10-12 minutes

or until carrots are tender.

3. Scoop pulp from the squash;

discard skins. Add squash, coconut

milk, salt and pepper to the carrot

mixture; bring just to a boil, stirring

occasionally. Remove from the heat;

cool slightly. Process in batches in

a blender until smooth.

4. Return to pan; heat through.

Top servings with rice, coconut,

peanuts and cilantro.

To ToaST coconuT Spread coconut

in a dry skillet; cook and stir over low

heat until lightly browned.



10 g fiber, 7 g pro.

FAST FIX Ham & Potato Salad Sandwiches It’s so simple to put together these zingy

open-faced sandwiches. This version

originated in Prague, where they’re a

popular winter party food.

STarT To finiSh: 15 min.

MakeS: 6 servings

11/2 cups deli potato salad

6 diagonally cut french bread

baguette slices (1/2 in. thick)

6 oz. fully cooked ham, thinly sliced

6 slices tomato

12 dill pickle slices

2 hard-cooked eggs, sliced

2 slices red onion, separated

into rings

Spread ¼ cup potato salad on each

baguette slice. Layer with ham,

tomato, pickle, egg and onion.




When i MeT My huSBand, igor, he WaS an exPaTriaTe czech living in a colorado rockieS valley duBBed “The naTion’S iceBox.” like his tight-knit group of czech friends,

he’d come to the state for the mountain

lifestyle and winter sports.

igor proposed to me one snowy day,

and my evolution from single girl to wife

began. on our honeymoon we toured

castles in the czech republic, strolled

cobblestoned squares while autumn

winds blew leaves around us, and ate

as if there were no tomorrow. Potato

pancakes and Pilsner. schnitzel, stew

and full-fat dairy. my initial shock at the

abundance of all things pork (ham-

flavored potato chips, anyone?) soon

faded in a culture of warmth and comfort.

i especially appreciate igor’s food

heritage on cold nights when the snow

piles high, the windows frost up and

single-girl salads just won’t cut it. our

go-to hearty dishes remind him of

home—and now they remind me, too.

Cross-CountryCooking


su

nd

ay

din

ne

r

Vanilla Crescents These cookies from Igor’s Grandma

Blanka are especially good dunked in tea.

PreP: 20 min. • Bake: 10 min./batch

Makes: 4 dozen

1 cup unsalted butter, softened

1/2 cup sugar


1/8 tsp. almond extract


11/4 cups ground almonds

1/2 tsp. salt

Confectioners’ sugar


bowl, cream butter and sugar until

light and fluffy. Beat in extracts. In

another bowl, whisk flour, almonds

and salt; gradually beat into creamed

butter mixture.

2. Divide dough into four portions.

On a lightly floured surface, roll each

portion into a 24-in. rope. Cut

crosswise into twelve 2-in. logs;

shape each piece into a crescent.

Place crescents 1½ in. apart on

ungreased baking sheets.

3. Bake 10-12 minutes or until set.

Cool on pans 2 minutes before

removing to a wire rack. Dust warm

cookies with confectioners’ sugar.




*Go all-in for almond.

Dip the crescent halves in melted

chocolate, then coat with chopped nuts.

Cara’s sons, kieran and alek, love snow-day snacking.


Pops of Good CheerPut a new spin on traditional popcorn balls as this Kansas City reader did. Just melt marshmallows and roll a few sweet snowballs with your favorite elves.

FAST FIX Ornament Popcorn BallsThese gooey-sweet treats are more

fun for the family to make than the

classic popcorn string. Tastier, too.

—DeirDre Cox Kansas CiTy, Ks

Start to finiSh: 30 min.

MaKeS: 1 dozen

10 cups popped popcorn

1 pkg. (10 oz.) large marshmallows


1/4 tsp. salt

optional decorations: candy

canes, candy spearmint leaves

and assorted gumdrops

1. Place popcorn in a large bowl.

In a large saucepan, combine

marshmallows, butter and salt.

Cook and stir over medium-low

heat until melted. Pour over

popcorn; mix well. Cool slightly.

2. With greased hands, shape

mixture into 12 popcorn balls,

about ¾ cup each. Place on waxed

paper. Decorate as desired; let

stand until popcorn balls are set.




deck edible ornaments

with candy. Turn the page

for more treats to share.

share snapshots and stories with us at [email protected]. Please put “Kids in the Kitchen” in the subject line.

SenD uS PhotoS of your little CooKS! Send

your

picS!

KiD

S in

th

e K

itC

he

n

Spend some quality time with your little helpers.

ricekrispies.com

You’ll have a ball creating Rice Krispies Tree Trimmer Treats.™

Sweet Little PackagesAdd color and smiles to your treats. Stick on candies with canned frosting or a dollop of melted marshmallow.

4

Make a snowman face with gumdrop slices. For the base of the top hat, cut a sliver from a large gumdrop and flatten.

3

Get this old-fashioned ribbon candy look with AirHeads Xtremes Rainbow

Berry Sour Belts and a gumdrop.

2

Create a bow with AirHeads Xtremes Sour Belts. Add a gumdrop. Attach all with a dab or two of canned frosting.

1

“Dawson, 5, always asks to be a ‘cooker.’ He even asked for an

apron for Christmas.”—Kelly ChurCh

JoneSBoRo, AR

“Elizabeth, 7, and Allison, 4,

love to help bake holiday cookies.”

—Amber eldridge

euRekA, Mo

“My daughter Lydia, 4, loves cooking. She flips through Taste of

Home and points out what she wants to make together.”—AmAndA West

SHRevepoRt, LA

Your island of misfit (and broken) candy canes gets a new life. Roll popcorn balls

in crushed candies before they set.


mo

m’s

be

st

EAT SMART Thyme-Roasted VegetablesThe smell of our house while this is

baking calls everyone to dinner.

Normally, it serves 10, but my husband

has been known to have several

servings at a time. It’s that good.

PreP: 25 min. • bake: 45 min.

makes: 10 servings (3/4 cup each)

2 lbs. red potatoes, cubed (about 9 cups)

3 cups sliced sweet onions (about 11/2 large)

3 medium carrots, sliced

1/2 lb. medium fresh mushrooms,

halved

1 large sweet red pepper,

cut into 11/2-in. pieces

1 large sweet yellow pepper,

cut into 11/2-in. pieces

2 tbsp. butter, melted

2 tbsp. olive oil



1 tsp. salt

1/4 tsp. pepper


bowl, combine vegetables. Add

remaining ingredients; toss to coat.

2. Transfer to a 15x10x1-in. baking

pan. Roast 45-50 minutes or until

tender, stirring occasionally.




Exchanges: 1 starch, 1 vegetable, 1 fat.

Sides to Celebratethe world always needs more hugs—and bowls brimming with veggies. This illinois mom has plenty of both to share.recipes & story by Jasmine rose | crystAL LAKe, iL

thyme-roastedvegetables


Ihave a big family to celebrate with on

all sorts of holidays: my husband, four kids,

three brothers, nieces and nephews, eight

grandchildren—and friends, too, if they’re

in town. So, our get-togethers are always

eclectic, thanks to the dozens of people

gathered around the table. No matter who’s

there, we can all count on lots of fun and

plenty of belly laughs. I used to make the whole meal,

but I taught my kids the holiday recipes that they loved.

Now they’re really great cooks, too.

I’m all about good, clean eating. My kids were

raised picking berries on farms, and I’ve always tried

to cook with fresh, seasonal food, just because it tastes

so good—even in the dead of winter. Root vegetables,

squash, mushrooms and home-dried herbs are so

satisfying, we don’t mind waiting for spring as much.

The bottom line is, food is a gift. In my family, we

try to eat at least one meal together each day. We give

thanks and share with as many people as possible,

even if it’s just my husband and I, now that our kids

are grown. And while we eat, we really talk with each

other. It’s a value I learned from my grandmothers,

Elsie and Hattie, and something I’m teaching my own

grandchildren today.

I believe we can build communities by bringing

people together at the table. Come to the table with

kindness, and there will be abundance for all. At

Christmas, and all year long, I’m here to make people

feel good. It is my job to be the good-news person.

Jasmine’s family’s always happy to try her best healthy,

locally grown dishes from her book, Cooking With Spirit.

Butternut Squash & Potato Mash

EAT SMART Butternut Squash & Potato MashSome people like squash, some people

like potatoes. Mash the two together

and you’ve got true love. This is a great

way to get kids to eat their veggies.

PreP: 15 min. • Cook: 20 min.

MAkeS: 10 servings (3/4 cup each)

8 cups cubed peeled butternut

squash (about 4 lbs.)

4 cups cubed peeled potatoes (about 4 medium)

16 garlic cloves, peeled

2 Tbsp. sesame seeds

1 tsp. ground cumin

1 cup (4 oz.) shredded

Colby-Monterey Jack cheese

2 Tbsp. butter

11/2 tsp. salt

1/2 tsp. pepper

1. Place butternut squash, potatoes

and garlic in a Dutch oven; add water

to cover. Bring to a boil. Reduce heat;

cook, uncovered, 10-15 minutes or

until tender.

2. Meanwhile, in a dry small

skillet, toast sesame seeds and

ground cumin over medium-low heat

for 3-4 minutes or until aromatic,

stirring frequently; remove toasted

mixture from heat.

3. Drain squash mixture. Mash

vegetables, adding cheese, butter,

salt and pepper. Sprinkle with

sesame seed mixture.



31 g carb., 4 g fiber, 6 g pro. Diabetic

Exchanges: 2 starch, 1½ fat.

The bottom line is, food is a gift. In my family, we try to eat at least one meal together each day.

—JASMine roSe

Send your recipes!

Make MoM proud —aNd Make $100

Tell us how your mom has inspired you in the kitchen. Go to tasteof home.com/submit

to share some of the recipes that make you think of her.

EAT SMART FAST FIX

Red & Green Salad with Toasted AlmondsEvery long Midwest winter, I crave these

fresh, leafy greens and grape tomatoes.

Start to fiNiSh: 25 min.

MakeS: 12 servings (11/3 cups each)

1/4 cup red wine vinegar

1 tbsp. reduced-sodium soy sauce


2 tsp. sesame oil

2 tsp. honey


or 1/2 tsp. ground ginger

1/8 tsp. Louisiana-style hot sauce

1/2 cup grapeseed or canola oil

SALAD

2 heads Boston or Bibb

lettuce, torn

1 head red leaf lettuce

1 medium sweet red pepper,

julienned

2 celery ribs, sliced

1 cup sliced english cucumber

1 cup frozen peas, thawed

1 cup grape tomatoes, halved

1 cup sliced almonds, toasted

1. In a small bowl, whisk the first

seven ingredients. Gradually whisk

in grapeseed oil until blended.

2. In a large bowl, combine lettuces,

red pepper, celery, cucumber, peas

and tomatoes. Just before serving,

pour dressing over salad and toss to

coat. Sprinkle with almonds.

to toaSt NutS Bake at 350° in a

15x10x1-in. pan 5-10 minutes or until

lightly browned, stirring occasionally.

per ServiNg 168 cal., 14 g fat (1 g sat.


3 g fiber, 4 g pro. Diabetic Exchanges:

3 fat, 1 vegetable. P

Holiday traditions begin with family, friends and hot rolls straight from

your oven. Sister Schubert’s rolls are made with the fnest four, eggs

and butter – and not a speck of preservatives, trans fat or artifcial

favors. Your own traditions begin with Sister Schubert’s.

FIELD

E

DI T OR

FAVORITES


My Christmas FudgeThis virtually foolproof fudge is so

creamy you won’t believe it. I searched

for years and it’s the best recipe I’ve

found. You can add just about anything

you like to customize it.

—BarBara Miller Oakdale, MN

PreP: 15 MiN. • Cook: 10 MiN. + cOOliNg

MakeS: 53/4 lbs. (96 pieces)

41/2 cups sugar

1 can (12 oz.) evaporated milk


2 pkg. (111/2 oz. each)

milk chocolate chips

41/2 cups miniature marshmallows


chopped

3 cups chopped walnuts, toasted


4 oz. white baking chocolate,

melted

1. Line a 13x9-in. pan with foil; coat

with cooking spray.

2. In a heavy Dutch oven, combine

sugar, milk and butter. Bring to a

rapid boil over medium heat, stirring

constantly. Cook and stir 5 minutes.

Remove from heat.

3. Stir in chocolate chips,

marshmallows and chopped

chocolate until melted. Fold in

walnuts and vanilla. Immediately

spread into prepared pan. Drizzle

with melted white baking chocolate;

cool completely.

4. Using foil, lift fudge out of the

pan. Remove foil; cut fudge into

96 squares. Store between layers of

waxed paper in airtight containers.

to toaSt nutS Spread in a

15x10x1-in. pan. Bake at 350° for

5-10 minutes or until lightly browned,

stirring occasionally. Or, spread in a

dry nonstick skillet and lightly brown

over low heat, stirring occasionally.




fie

ld e

dit

or

S

My Christmas fudgeBarbara Miller

Oakdale, MN

Santa Claus Sugar Cookies

Take a victory lap around your kitchen—this year, the cookie swap crown is yours. Four Field editors show you how to roll, dip and sprinkle your way to baking success.

Give Santa Some Sugar


Santa Claus Sugar CookiesI’ve used this recipe for almost 40 years,

and I love it because the flavor is a little

different from most. My mom always

made Santa cookies around the holidays,

and we’d put them into little clear

bags tied with ribbon to hang on the

Christmas tree.

—Ann Bush Colorado City, Co

PreP: 45 min. + Chilling

BAke: 10 min./batCh • MAkes: 4 dozen

1 cup unsalted butter

11/2 cups sugar

2 eggs



1 tsp. baking soda

1 tsp. cream of tartar


1/4 tsp. salt

FROSTING

3/4 cup unsalted butter, softened

6 Tbsp. 2% milk

21/4 tsp. vanilla extract

1/4 tsp. salt


Optional decorations: red

colored sugar, miniature

semisweet chocolate chips

and red hots

1. In a large bowl, cream butter and

sugar until light and fluffy. Beat in

eggs and vanilla. In another bowl,

whisk flour, baking soda, cream of

tartar, nutmeg and salt; gradually

beat into creamed mixture.

2. Divide dough in half. Shape each


Refrigerate 1 hour or until firm

enough to roll.


floured surface, roll each portion of

dough to ¼-in. thickness. Cut with

a floured 3-in. Santa-shaped cookie

cutter. Place 2 in. apart on greased

baking sheets.

4. Bake 8-10 minutes or until light

brown. Remove from pans to wire

racks to cool completely.

5. For frosting, in a large bowl,

cream butter until fluffy. Beat in

milk, vanilla and salt. Gradually beat

in confectioners’ sugar until smooth.

Pipe onto cookies and decorate.




Almond Bonbon CookiesI adore European almond pastries. Dip

these soft cookies to make patterns

with frostings, and have fun adding

your favorite holiday sprinkles on top.

—Teri Lee rAsey CadillaC, mi

PreP: 20 min. • BAke: 10 min./batCh

MAkes: 4 dozen



1/4 cup 2% milk



1 pkg. (7 oz.) almond paste

VANILLA ICING

1 cup confectioners’ sugar

41/2 tsp. 2% milk


CHOCOLATE ICING

1 cup confectioners’ sugar


melted and cooled

3 Tbsp. 2% milk


Assorted sprinkles


bowl, cream butter and confectioners’

sugar until light and fluffy. Beat

in milk and vanilla. Gradually beat

in flour.

2. Cut almond paste into 12 slices

(about ¼ in. thick); cut each into

quarters. Shape into balls. Wrap a

tablespoon of cookie dough around

almond paste to cover completely.

Place 2 in. apart on ungreased

baking sheets.

3. Bake 10-12 minutes or until golden

brown. Remove to wire racks to

cool completely.

4. In a small bowl, mix vanilla icing

ingredients until smooth. For

chocolate icing, mix confectioners’

sugar, cooled chocolate, milk and

vanilla until smooth. Dip cookies in

icings as desired; allow excess to drip

off. Decorate with sprinkles. Place on

waxed paper; let stand until set. Store

in airtight containers.




Just begging to become

bonbon pops! Poke in lollipop

sticks from wilton.com

before they set. Almond Bonbon CookiesTeri Lee Rasey | Cadillac, MI

GET MORE! Find more holiday favorites at tasteofhome.com/cookies.

Pistachio Cream Cheese CookiesMy son-in-law is a big fan of pistachios.

He always looked forward to these

buttery cookies at holiday time, so now

I make them for him year-round.

—LiLy JuLow LawrenceviLLe, Ga

PreP: 30 min. + chiLLinG

Bake: 10 min./batch • MakeS: 5 dozen


3 oz. cream cheese, softened


1 egg


11/2 tsp. vanilla extract

1 to 2 drops green food coloring



1/2 tsp. salt

1/2 cup finely chopped pistachios

60 shelled pistachios (about 1/3 cup)

1. In a large bowl, beat butter, cream

cheese and confectioners’ sugar until

blended. Beat in egg, lemon peel,

vanilla and green food coloring. In

another bowl, whisk flour, baking

powder and salt; gradually beat into

creamed mixture.

2. Divide dough in half; shape each

half into a 7½-in.-long roll. Roll in

finely chopped pistachios. Wrap in

plastic wrap. Refrigerate 2 hours or

until firm.

3. Preheat oven to 375°. Unwrap and

cut crosswise into ¼-in. slices. Place

1 in. apart on ungreased baking sheets.

Press a whole pistachio into the center

of each cookie.

4. Bake 7-9 minutes or until edges are

lightly browned. Remove from pans to

wire racks to cool.

Per Serving 61 cal., 3 g fat (1 g sat. fat),


trace fiber, 1 g pro.

drizzle melted chocolate

on top for even merrier munching.

1 1/2 cups HONEY MAID Graham Cracker Crumbs 3 Tbsp. sugar

1/3 cup butter or margarine, melted

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar

1 tsp. vanilla

4 eggs

1 tub (8 oz.) COOL WHIP Whipped

Topping (Do not thaw.)

6 oz. BAKER’S Bittersweet Chocolate

1 cup fresh raspberries

HEAT oven to 325ºF.

MIX graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.

BEAT cream cheese, 1 cup of sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after

each just until blended. Pour over crust.

BAKE 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.

Refrigerate cheesecake 4 hours.

MICROWAVE COOL WHIP and chocolate in microwaveable bowl on HIGH 2 to 2 1/2 min.

or until chocolate is completely melted and mixture is well blended, stirring after each minute.

Cool 15 min.; slowly pour over cheesecake. Garnish with raspberries.

PHILADELPHIA Dark Chocolate Ganache CheesecakePREP TIME: 35 min. | TOTAL TIME: 6 hours (incl. refrigerating) | MAKES: 16 servings

It may be w ise to bake two.

© 2013 Kraft Foods

cheesecakecheer.com Made with fresh milk, real cream and no preservatives.

114

Elizabeth Wynne AztecKatharine Fly ClovisMolly Seidel Edgewood

new yorkJudith Doepel Ballston LakeRose Rodwell BergenCheryl Wittman BergenSuellen Pineda CamillusPam Martin CanandaiguaPeggie Brott Carthage Kami Button Cheektowaga Susan McCormick Cheektowaga Anne Merrill Croghan Louise Clark Croton-on-Hudson Angela Mathews Fayetteville Susan Stetzel Gainesville Kimberly Leipham Horseheads Carol Hollenbeck Johnson City Holly Balzer-Harz Malone Linda Wargo Massapequa Luanne Asta New York Kimberly Ludvick Newburgh Nancy Murphy Oneonta Melissa Beyer Oriskany Randi Johnson Sauquoit Kristine Chayes Smithtown Susan Seymour Valatie Andrea Rivera Westbury

north carolinaTracy Weinmann Asheville Dave Reed Charlotte Bonnie Blanton Forest City Stacey White Fuquay-Varina Charlotte Corbett Gastonia Cheryl Perry Hertford Amy Hinzmann Hope MillsPriscilla Mattson Hope Mills Ava Icenhour Taylorsville Brenda Lewis Youngsville

north dakota Patricia Smith Fredonia Amy Lents Grand Forks Luanne Slykerman Lamoure

ohioKerri Haynes Beavercreek Christina Addison Blanchester Gina Fensler Cincinnati Mary Dawson Columbus Jaclyn Scanlan Dayton Debbie James De Graff Kim Wallace Dennison Jackie Vetter East Liverpool Angela Carter Fairfield Angela Robinson Findlay Carole Finney Harrisville Pat Neiheisel Leetonia Shannon Hadinger-Arthur Lucasville Susan Rasmusson Maumee Diane Shipley Mentor Carol Bowles Oxford Kristen Hawley Steubenville Susan Kieboam Streetsboro Jenny Leighty West Salem

oklahomaAngie Henson Fort Gibson Stacey Feather Jay Nancy Johnson Laverne Mariesa McNeill Oklahoma City

oregonCathy Murphy Ashland Stephanie Hutchinson Helix Dala Johnson Lebanon Mary Anne Thygesen Portland Darlene Brenden Salem Teresia Porfily Summerville Arisa Cupp Warren

pennsylvaniaSharon Allen Allentown Doug Linebaugh Bellefonte

Lynn Bailey HudsonDiAnn Mallehan KentwoodMichelle Collins Lake OrionGina Cole LudingtonEllen Todl MuskegonTahnia Fox TrentonSue Falk Warren

minnesotaRyan McFarland AustinValerie Benton BelgradePamela Gorsegner BlaineTami Escher DumontPam McColley FranklinPauli Rich HermantownAndrea Schaak JordanJoyce Moynihan LakevilleHeather Miller MayerBarbara Miller OakdaleJulie Herrera-Lemler RochesterLaVonne Hegland St. Michael

mississippiLisa Bynum BrandonLaurie Sledge BrandonDana Clemmons ColumbusStaci Clemmer Marks FalknerNancy Jernigan LaurelStephanie Brauer Lumberton

missouriDebbie Johnson CentertownCarrie Harris Fulton Kandy Amerson IndependenceJulie Sterchi JacksonJudy Rush Kansas CityVirginia Watson KirksvilleFelicia Dake RepublicKellie Koschmeder St. LouisErika Villar St. RobertJennifer Stowell Smithville

montanaAmanda Monroe Manhattan

nebraskaSerenity Tarr BellevueDebra Waggoner Grand IslandLee Anne Schmid HarrisburgTami Kuehl Loup CitySuzane Winkler PapillionDee Falk Stromsburg

nevadaDenise Youles FallonCheryl Paychl HendersonBill Muck Reno

new hampshireKim Forni ClaremontPattie Prescott ManchesterSarah Vasques MilfordLia Quinlan NashuaMargaret Drye PlainfieldLinda Harrington Windham

new JerseyCathy Anne LaGuardia BloomsburyNancy Zimmerman Cape May Court HouseKim Spaccarotella ClarkDebiana Casterline Egg Harbor TownshipKelly Williams Forked RiverPatricia Swart GallowaySally Treonze HillsboroughJanie Zirbser Mullica HillSusan Smith Ocean ViewStephanie Hanisak Port MurrayMarie Forte RaritanLinda Little Stockton

new mexicoMaryAnn Eklund AlbuquerqueRd Stendel-Freels Albuquerque

Mary Suber QuincyAnita Mussatto St. PetersburgJudy Batson TampaDiane Higgins TampaNorlene Trice Weeki WacheeAlvin Barto Winter Garden

georgiaHeidi Dalton Jobe CarrolltonJacqueline Graves CummingBonnie Lawson GrovetownLily Julow LawrencevilleDonna Bell Locust GroveLisa Green Stone Mountain

idahoGlenna Tooman BoiseTrisha Kruse EagleMandy Bird HolbrookRenda Smith Idaho Falls Cindy Worth LapwaiBrenda Clark RexburgJennifer Patterson ShoshoneRobin Warren Twin Falls

illinoisAmanda Stribling AtlantaJoanne Jachimiec AuroraLynn Baugh BeecherMichel Harris ChicagoDiana Laskaris ChicagoDeAnn Wafer ChicagoLonnie Miller DixonLinda Vogel ElginOlyvia Chinchilla Glen EllynDixie Terry GorevilleKathy Hawkins InglesideSharon Kolodziej JolietMegan Ruvalcaba LockportJulie Boomsma MantenoTeresa Abert MarineSherri Fleckenstein OnargaSandra Calixto OswegoErica Terek OswegoMichele Tungett RochesterChris Majchrzak SheridanJanet Hickman SpringfieldChristina Robinson Race SpringfieldKelly Hayes TroyEllen Krause WaukeganBrigette Schroeder Yorkville

indianaKathy Allen BloomingtonTheresa Scott BrownsburgMandy Heiser DecaturShawn Robey EvansvilleKizmet Byrd Fort WayneEdna Hoffman HebronHarriet Stichter MilfordKaren Stromske Moores HillKimberly Moore MuncieRena McCalment SharpsvilleJill Thomas Washington

iowaElaine Phompheng AmesAngie Brand BettendorfBecky Ruff McGregorJennifer Norman WellsburgAlly Billhorn Wilton

kansasJennifer Sanders CheneyGina Dolieslager Conway Springs

Hundreds of volunteers from nearly every

state—and Canada—belong to the big, happy

Taste of Home Field Editor family! They share

cooking trends, recipes, reviews and tips

from their kitchens, neighborhoods and cities.

check the list for Field editors near you, and

watch this space for dishes and ideas from home

cooks like you who love to cook and cook to love.

Taste of Home

Field editors

FIE

LD

ED

ITO

RS

alabamaKaren King BessemerLisa Allen Joppa

alaskaCindi DeClue AnchorageCari Molinaro Wasilla

ariZonaLee Mason GilbertKellie Cook MesaKaren Keefe PhoenixSherri Jerzyk TucsonLinda Lambert Wittmann

arkansasAmy Sasser DardanelleJeannie Mullen Farmington

caliForniaMandy Ramirez BeaumontMarina Castle Canyon CountryKallee Krong-McCreery EscondidoJenn Tidwell Fair OaksTina Fox Lake ArrowheadMarilyn Henley Newport BeachPaul Williams ReddingHolly Camozzi Rohnert ParkNancy Smith SalinasHeidi Kenefick San DiegoLinda Campbell San JoseLinda Baptista San RamonStephanie Lockwood Santa ClaraTerri Adams Santa CruzLauren Brien South Lake Tahoe

colorado

Ann Bush Colorado CityJanie Ganyard Colorado SpringsTammy Schmer HillroseCrystal Jo Bruns IliffAndrea Love Lakewood Rebecca Wilson LongmontCrystal Schlueter NorthglennCory Drummond Pueblo WestJessica Carroll Thornton

connecticutMelissa Haines BurlingtonLynn Faria MeridenRobin McCoy-Ramirez PutnamSusan Luiz South WindsorKaren Day TorringtonRuth Hartunian-Alumbaugh WillimanticNancy Bailey Willington

delawarePatricia Fish Georgetown

FloridaAbbey Boyle Apollo BeachGail Borczyk Boca RatonVicki Baggett CenturyJane McMillan Dania BeachKathleen Criddle Lake WorthCharlotte Fields Lake WorthHeather Chambers LargoCyndy Gerken NaplesPat Hockett OcalaTami Carter Palm BayKerry Dingwall Ponte Vedra

Tina Elsey MinneolaErin Wright Wallace

kentuckyTammy Baker Bowling GreenRachel Garcia Fort KnoxChris Benge Science Hill

louisianaDenise Beadle Lake CharlesChristy Williams MooringsportAmanda West SibleyChrissy Soileau Sunset

maineRichard McInnis DexterDarlene Pinard GreeneLaura Nichols Jefferson

marylandSarah Haengel BowieJudith McGhan CockeysvilleJulie Peterson CroftonMeagan Browne Fort WashingtonLorri Stout GaithersburgRebecca Yankovich GermantownCarol L Irvin HampsteadRosemary Pryor PasadenaLaura Davis Pocomoke CityLorri Broadwater Westernport

massachusettsCharlotte Baillargeon HinsdaleAnn Sheehy LawrenceMaria Regakis SomervilleSallie Roos WashingtonSue Bagge West Bridgewater

michiganTed Pottle Berrien SpringsTeri Lee Rasey CadillacBrenda Smith CurranDebra Raines DeertonHeather Gerlach Grandville

“Every Christmas, my girls and I make cookies and candies for family and friends. I like to use fun containers that act as gifts once the treats are devoured.

Believe me, if I didn’t come bearing these gifts each year, I’d get the big boot.” —ELLEN KRAuSE Waukegan, IL



BEFORE AFTER

Light up your life with Lifestyle Lift®.

BEFORE AFTER

Call today for your FREE information kit

1-866-307-6636

®

©2013 Lifestyle Lift.® Lifestyle Lift® offers surgical and non-surgical procedures performed under local anesthesia. Single procedures take about one hour to complete but more time may berequired for multiple procedures or to achieve best results. Most Lifestyle Lift patients return to normal activities in about a week but some need extra healing time, particularly if they havemultiple procedures. Lifestyle Lift medical procedures involve a certain amount of risk. Ask your Lifestyle Lift physician and review the consent forms to find out more about your individual caseand what you can expect. Patients depicted are compensated and have given their permission to appear. Photos are from various doctors and are for illustrative purposes only and do not constitutea promise or representation of any particular outcome or experience. Each patient’s experience, recovery and results will be unique depending on their skin, age, health and other individual factors.THE PATIENT AND ANY OTHER PERSON RESPONSIBLE FOR PAYMENT HAS A RIGHT TO REFUSE PAY, CANCEL PAYMENT, OR BE REIMBURSED FOR PAYMENT FOR ANY OTHER SERVICE, EXAMINATION,OR TREATMENT THAT IS PERFORMED AS A RESULT OF AND WITHIN 72 HOURS OF RESPONDING TO THE ADVERTISEMENT FOR FREE, DISCOUNTED FEE, OR REDUCED FEE SERVICE, EXAMINATION,OR TREATMENT. (11/13) TOH110713-201

Debby BooneGrammy Award WinnerPaid Spokesperson

Looking years younger issimple with Lifestyle LiftWe have helped more than150,000 clients all overAmerica recapture their youthfulappearance. A Lifestyle Lift isdone confidentially in one ofour nationwide state-of-the artcenters using the latest medicaltechnology. That means you cansay goodbye to short termsolutions and regimens thatrequire constant upkeep. All foran affordable price. So makinga real change in your life canbe as simple as picking up thephone.

We accept all major creditcards as well as providefinancing for qualified clients.


VISITtasteofhome.comFOR MOREMake the season merry with a tasteofhome.com

guide to the best holiday recipes: Christmas morning dishes, sweet gifts, Santa’s favorite cookies and more!

Your Holiday Recipes Guide

moRe WaYs to coNNect WIth Us:

pinterest.com/ taste_of_home

facebook.com/tasteofhome

twitter.com/ tasteofhome

tasteofhome.com/ christmas

tasteofhome.com/ foodgifts

tasteofhome.com/

christmascookies

tasteofhome.com/ newyears

bRitisH cOluMbiamerle Dyck Elkford

ManitObaJoan airey RiversLinda Grienke Winnipeg

nEw bRunswickfrance couturier Edmundstonmarilu hynes Frederictonshannon Leger Waterville Sunbury

nOva scOtiastacey Brenton BrookfieldKelly Kirby Westville

OntaRiOJ fleming Almonte Wendy masters East Garafraxa Janet tigchelaar Jerseyville Raymonde Bourgeois Swastika Pat Roberts Thornton Daniel stern Toronto

PRincE EdwaRd islandmelanie macfarlane Bedeque

susan maslowski Milton Lora sammons Ona

wiscOnsinPatty Nelson Algoma sue Gronholz Beaver Dam Bonnie hawkins Elkhorn Jean ecos Hartland Linda schend Kenosha Lynn Ireland Lebanon Karis Kuckleburg Menomonee Falls Diane aho Milwaukee Danielle Grochowski Milwaukee ardyce Piehl Poynette sue Klemm Rhinelander Judith hegstrom Superior Leigh Downing Washburn Karen Vande slunt Watertown Renee mykisen Waupaca sara harvey Wauwatosa Darlis Wilfer West Bend

wYOMinGtracy Locken Gillette Lori coulthard Laramie Rachelle stratton Rock Springs

albERtaanneke scholten Calgary Lori stefanishion Drumheller Liz Wood Linden Redawna Kalynchuk Sexsmith

Bette Grey Berwick Debra torres Clarion Laniece Wood East Berlin Rita Reifenstein Evans City michael Vyskocil Glen Rock Dawn Lowenstein Hatboro Danielle Ulam Hookstown teena Petrus Johnstown tina Repak mirilovich Johnstown Dolly smith Kane Jenn Porsche Leola christina hitchcock Madison Township Joyce Guth Mohnton Kathy Peters North Versailles cindy Reams Philipsburg marie Louise Ludwig Phoenixville Jennifer snyder Pittsburgh cherie sechrist Red Lion Romaine Wetzel Ronks Lisa miller Scottdale amy smith Scranton Debbi Barate Seward Karen Wise Sinking Spring abbie Linden State College Nancy foust Stoneboro Patricia crouse Warren marina calabrese Washington christa sloan Wilkes Barre angelia sukala Williamsburg Lisa Klunk York

RHOdE islandJexsy armstrong JohnstonRenee murby Johnston

sOutH caROlinamorgana Ross Charleston Patricia mcmeeken Goose Creek Phil hughes Lexington

fIe

LD

eD

Ito

Rs

Jan marler Tyler Dana forthman Wylie

utaHPaula Zsiray Logan Lesli Dustin Nibley arlene Butler Ogden Rebecca Baird Salt Lake City Gaylene anderson Sandy meredith atkins Sandy holly Lofthouse Washington stacey christensen West Valley City

vERMOntNancy mock Colchester

viRGinia Rachel Lewis Danville alexandra Barnett Forest cathy Lee Hamilton Nicole aldridge Hardy Debbie Payne Lambsburg angela Leinenbach Mechanicsville Rachel strong Midlothian ann Girucky Norfolk Joseph mccain Rescue Jackie termont Ruther Glen angela Lawrence Shenandoah Kelly shoemaker Stafford

wasHinGtOnelizabeth Bramkamp Gig Harborterri Brown KentNicole Darty RedmondJulie Butler TacomaJanie cooper WatervilleKristin Van Dyken West Richlandtyffany fries Yakima

wEst viRGiniaLori Daniels Beverly

“My husband and I love to celebrate Christmas Eve with German

food, whether it’s traditional sauerbraten and red cabbage or simpler foods like German breads and cheeses.”—aRIsa cUPP Warren, Or

sOutH dakOtaJoan antonen Arlington sue Gies Custer Nina Vilhauer Mina Leslie schuurmans Tyndall

tEnnEssEEmargaret mcNeil Germantown candyce Rector Hixson Kallee twiner Maryville Brittany allyn Nashville Jennifer coins NashvilleDianna smith Portland sharon manus Smyrna michelle Brownlee Spring Hill andrea Bolden Unionville

tExasamber massey ArgyleJennifer Davis Burkburnett michelle owens Camp Wood Gina smith Carthage Leilani smith Clyde Jana Palmer Decatur adriana R. torres El Paso Lisa Varner El Paso Norma Kline Flower Mound Jennifer Land Fort Worth marcia Ramsey Garland Pat stevens Granbury Janeen Judah Houston marietta slater Justin susan Priest Katy Debbie mireles Laredo Kristin stone Little Elm Patti Darwin Lubbock Jonna Ward Lubbock Joan hallford North Richland Hills mary anne mcWhirter Pearland tina Butler Royse City hillary emerson San Antonio Debbie Roppolo San Marcos angela Lively Spring

“I’m always trying new recipes and revamping old favorites on my blog, apinchof luv.com. For the holidays, my husband and I make baklava in gift boxes for

the family. They always look forward to it!”—DaNIeLLe ULam HOOkstOWn, Pa

Help Make This Holiday Season A Season Of Smiles.

Mr./Mrs./Ms. Zip

Address City State

Telephone eMail

Credit Card # Expires

Visa MasterCard AMEX Discover Signature

My check is enclosed.

Smile Train, P.O. Box 96211, Washington, DC 20090-6211

$250 Surgery. $125 Half surgery. $50 Medications. $

Your support can provide free treatment

for poor children with clefts.

Z13121171ZFAF78

According to the U.S. Government, women should take sufficient levels of folic acid (400 micrograms/day) during pregnancy to help prevent neural tube defects and reduce therisk for cleft lip and palate. When folic acid is taken one month before conception and throughout the first trimester, it has been proven to reduce the risk for neural tube defectsby 50 to 70 percent. Be sure to receive proper prenatal care, quit smoking and drinking alcohol and follow your health care provider’s guidelines for foods to avoid during pregnancy.Foods to avoid may include raw or undercooked seafood, beef, pork or poultry; delicatessen meats; fish that contain high levels of mercury; smoked seafood; fish exposed toindustrial pollutants; raw shellfish or eggs; soft cheeses; unpasteurized milk; pâté; caffeine; and unwashed vegetables. For more information, visit www.SmileTrain.org. Smile Trainis a 501(c)(3) nonprofit recognized by the IRS, and all donations to Smile Train are tax-deductible in accordance with IRS regulations. © 2013 Smile Train.

Free cleft surgery which takes aslittle as 45 minutes and costs aslittle as $250, can give desperatechildren not just a new smile—but a new life.

“...one of the most productive

charities —dollar for deed —

in the world.”

—The New York Times

Donate online: www.smiletrain.org or call: 1-800-932-9541

*Msg&Data Rates May Apply. Reply STOP to opt-out. Reply HELP or contact 1.800.932.9541 for help. Weʼll txt you up to 3x/mo.

Join our mobile community today! Receive mobile updates about ourprograms, success stories and ways to help by texting MOBILE to 877877*.

Help Make This Holiday Season A Season Of Smiles.

RECIPE INDEX

CONTRIBUTOR GUIDELINES

1 Want to see your name in print?

Send us your favorite recipe to

share with other readers. It’s easy!

Simply use the convenient form at

tasteofhome.com/submit.

2 When sending recipes, please

be specific with directions,

measurements and sizes of cans,

packages and pans. And please share

a few words about the recipe and

yourself. (For recipe contest entries,

follow the directions on page 90.)

3 Please be patient. Because of the

large volume of mail, it can take our

small staff several months to review

submissions. We may hold your

material without informing you, but

we will let you know if we publish

something you submitted. Materials

that won’t fit in Taste of Home may

be considered for our websites,

cookbooks, promotions and other

publications.

4 By submitting material for

publication, you grant Reiman Media

Group, Inc., its parent company,

subsidiaries, affiliates, partners

and licensees use of the material,

including your name, hometown

and state. We reserve the

right to modify, reproduce and

distribute the material in any

medium and in any manner or

appropriate place. We test recipes

submitted to us and reserve the

right to alter them as needed. We

may contact you via phone, email

or mail regarding your submission.

5 Submit stories, tips, photos or

other nonrecipe content to Taste of

Home, 5400 S. 60th St., Greendale

WI 53129, or email them to

[email protected].

Please submit high-resolution digital

photos as JPEGs at 300 dpi.Indicates an Eat Smart recipe.

re

cip

e i

nd

ex

Taste of Home’s registered dietitians based our Eat Smart guidelines on criteria set by the United States Department of Agriculture, the American Heart Association and the American Diabetes Association. Main dishes marked with the icon, for the most part, have no more than 550 calories, 12 grams of fat and 800 mg of sodium per serving.

EAT SMARTLook for our Eat Smart icon throughout the magazine for recipes that are lower in calories, fat and sodium.

74 Marinated Olive & cheese ring

deSSerTSAlmond Bonbon Cookies 111

Blue-Ribbon Apple Pie 92

Butternut-

Sweet Potato Pie 96

Caramel Snickerdoodle

Bars 77

Chocolate Chunk

Pecan Pie 96

Chocolate Pear

Hazelnut Tart 94

Christmas Graham Houses 22

Christmas Tree Brownies 86

Coconut-Pecan German

Chocolate Pie 92

Cranberry Double-Nut Pie 94

Cranberry-Orange

Crumb Tart 92

Frozen Grasshopper Pie 96

Gingerbread People 70

Gingered Almond

Truffle Tart 96

Gluten-Free Spritz

Delights 38

Holiday Wreath Brownies 86

Mango Pie with

Coconut Crust 94

Maple Peanut Butter Pie 92

My Christmas Fudge 110

Orange Fudge Sauce 73

Ornament Popcorn Balls 103

Peppermint Crunch

Christmas Cookies 83

Pistachio Cream Cheese

Cookies 112

Raspberry Swirled

Cheesecake Pie 53

Reindeer Brownies 86

Rustic Nut Bars 81

Santa Claus Sugar Cookies 111

Sweet Potato

Ice Cream Pie 94

Vanilla Crescents 102

Yuletide Eggnog

Cupcakes 80

MAin diSHeSBacon-Wrapped Scallops

with Pineapple Quinoa 26

■ Beef-Stuffed Cabbage Rolls 33

Best Lasagna 63

Broiled Chicken

& Artichokes 27

AppeTiZerS & SnAcKSBacon-Wrapped

Sweet Potato Bites 48

Brown Sugar-Glazed

Meatballs 43

Cheddar & Onion

Beef Sliders 45

Crab Rangoon Cheese Ball 46

Marinated Olive

& Cheese Ring 74

Mushroom & Leek Strudel 46

Simple Salmon Dip 44

Spicy Shrimp & Crab

Cocktail 43

Tuscan Sausage

& Bean Dip 44

BreAdSCinnamon-Walnut

Sticky Buns 71

Flaky Cheddar-Chive

Biscuits 76

Gingerbread Scones 55

Golden Danish Twists 58

BreAKFAST & BrUncHBlack Forest Waffles 57

Breakfast Sausage Patties 56

Caramelized Ham

& Swiss Buns 59

Eggs Benedict Casserole 55

Ham, Egg & Cheese

Casserole 82

■ Carne Guisada 34

■ Chipotle-Raspberry

Pork Chops 27

Deluxe Baked Macaroni

and Cheese 72

■ Herb-Roasted

Salmon Fillets 28

Italian Sausage

and Spinach Pie 66

■Meaty Slow-Cooked

Jambalaya 36

NikkiÕs Perfect Pastitsio 63

Salt-Encrusted

Prime Rib 51

Short Rib Cobbler 64

Shrimp Enchiladas

with Green Sauce 64

■ Slow-Cooked Coconut

Chicken 33

■ Slow-Roasted Chicken

with Vegetables 31

Tenderloin with Horseradish

Cream Cheese 28

SALAdSCaesar Salad in Peppered

Parmesan Bowls 51

■ Citrus Melon Mingle 56

■ Red & Green Salad with

Toasted Almonds 108

SAndwicHeSHam & Potato Salad

Sandwiches 101

Side diSHeS ■ Butternut Squash

& Potato Mash 107

■ Garlic Mashed Rutabagas

& Potatoes 52

Loaded Smashed Taters 78

■ Roasted Garlic Green Beans

with Cashews 53

■ Thyme-Roasted Carrots 52

■ Thyme-Roasted

Vegetables 106

SOUpS & STewS ■ Curried Ham

& Split Pea Soup 36

Ginger Butternut Squash

Bisque 101

■ Southwestern Chicken

& Lima Bean Stew 32

96 Butternut-Sweet potato pie

shop with us online at

thecompanystore.com/TOH1213

or call 1-800-799-1399

We’re all about comfort

15% Off

your entire order

+ Free ShippingEnter code TOH1213 in your shopping cart.

Expires 12/31/13

Shown with:Kashmir Round Lamp, 5 oz. Flannel Bedding in Pewter,and Studio Accent Table in Deep Teal.

Shop CHEFS® for all your

cooking needs!

FREE SHIPPING

Use Code: EK2M13124

Easy to Order CALL TOLL-FREE:

1.800.338.3232

Or Visit us at

CHEFScatalog.com

Train at home in as little as 4 months for this exciting, money-making career. Work for doctors, hospitals or clinics, in a medical office or from home as your experience and skills increase. Since each and every medical procedure

must be coded and billed, there’s plenty of work available for well-trained Medical Coding & Billing Specialists. Get FREE facts on our nationally accredited program.

GET STARTED TOWARDYOUR NEW CAREER TODAY!• No classes to attend• No schedules to keep• Work full-time or part-time• Work in any of the 50 states• Earn up to $20 an hour as your experience and skills increase.

Dept. TSHB2AB3Call 1-800-388-8765 or mail this ad

Work at HomeBe a Medical Coding &

Billing Specialist! Earn up to $40k/yr!*

CB016

Name __________________________________________ Age ___________

Address __________________________________ Apt __________

City _______________________ State _______ Zip __________

E-mail ________________________________________________

U.S. Career Institute, Dept. TSHB2AB32001 Lowe St., Fort Collins, CO 80525Accredited • Affordable • Approved

*with experience, based on figures from U.S. Dept. of Labor’s BLS website

www.uscieducation.com/TSHB3

Train at home to

To Advertise Contact: David Geller Associates, Inc. Wanda McEachern 212.455.0100

COSTA RICA 9 DAYS $1095Volcanoes, Beaches, Rainforests

Hike jungle rainforests, view volcanoes, soak in hot-springs, relax on tropical ocean beaches and cruise through biological reserves. All meals included. Tax and fees extra. Visit caravan∙com

for complete vacation itinerary.

FREE Vacation Catalog 1-800-CARAVAN

PANAMA 8 DAYS $1195Guatemala 10 DAYS $1195

∙

Ke

el-

bill

ed

To

uc

an


be our next

Recipe Swap

Woohoo,

Jeannine Schneider!Her amazing brownie recipe, done three super-festive ways on page 86,

is her first in this magazine. And it’s on the cover, too!

Recipe star Lily Julow has seen 80 of her recipes published on these pages.

Three of her beloved dishes even appear in this issue—Cranberry Double-Nut Pie, page 93, Brown Sugar-Glazed Meatballs, page 43, and Pistachio Cream Cheese Cookies, page 112.

Share your own recipe creations today at tasteofhome.com/submit. You could be in Taste of Home! We’re looking for your recipes in these categories:

1st

recipe

published!

Cranberry Cake RollPaige Kowolewski | Topton, PAtasteofhome.com/cranroll

Red & White GoodiesTake your inspiration from St. Nick’s suit when you send your top Christmastime treats. Think cranberry-cream pie, coconut cheesecake, pomegranate jelly roll, candy cane shortbread, cherry-almond fruitcake—if it’s red, white or both, your baked dessert’s fair game.

happy holiday appetizeRsIt’s party season. Share your best finger foods, like feta-apricot tartlets, pumpkin soup shooters, cheese-stuffed meatballs and other warm starters. Or tell us what keeps guests circling back for more—caramelized onion dip, mango-curry cheese log, spicy crab crostini or other cool-as-the-North-Pole bites.

special 5-inGRedient sidesYou’ve got the secret to smart holiday hosting: no-stress recipes. We want to make your apple-kale salad, honey-roasted squash, braised Brussels sprouts, blue cheese potatoes and other short-list side dishes.

Co

ns

um

er

Info

rma

tio

n: R

eim

an M

edia

Gro

up

may

sh

are

info

rmat

ion

ab

ou

t yo

u w

ith

rep

uta

ble

co

mp

anie

s so

th

ey c

an o

ffer

yo

u p

rod

uct

s an

d s

ervi

ces

of

inte

rest

to

yo

u. I

f yo

u w

ou

ld r

ath

er w

e n

ot

shar

e in

form

atio

n, p

leas

e w

rite

to

Rei

man

Med

ia G

rou

p C

ust

om

er C

are

Mai

ling

List

, P.O

. Bo

x 5

29

4, H

arla

n IA

51

59

3-0

79

4. T

AST

e O

f H

OM

e

(IS

SN

10

71

-58

78

) (

US

PS

01

0-4

44

) (

Can

adia

n G

ST N

o. 8

65

44

42

85

RT

). (

Can

adia

n D

istr

ibu

tio

n)

Pu

blic

atio

ns

Mai

l Agr

eem

ent

No

. 40

06

56

93

. Vo

l. 2

1, N

o. 6

, Dec

emb

er 2

01

3 ©

Rei

man

Med

ia G

rou

p, I

nc.

, 20

13

. Pu

blis

hed

six

tim

es a

yea

r (

feb

/Mar

, Ap

r/M

ay, J

un

/Ju

l, S

ep/O

ct, N

ov,

Dec

) b

y R

eim

an M

edia

Gro

up

, In

c., 5

40

0 S

. 60

th S

t., G

reen

dal

e W

I 53

12

9-1

40

4. P

erio

dic

als

po

stag

e p

aid

at

Gre

end

ale,

Wis

con

sin

, an

d a

dd

itio

nal

mai

ling

offi

ces.

Su

bsc

rip

tio

n p

rice

s in

U.S

.: $

19

.98

fo

r o

ne

year

, $2

9.9

8 f

or

two

yea

rs, $

39

.98

fo

r th

ree

year

s. (

Can

ada:

On

e ye

ar, $

23

.98

CD

N p

lus

5%

GST

or

13

% H

ST, w

her

e ap

plic

able

; in

tern

atio

nal

su

bsc

rip

tio

ns:

$2

5.9

8 p

er y

ear,

U.S

. fu

nd

s p

rep

aid

.)

Sen

d n

ew s

ub

scri

pti

on

s to

P.O

. Bo

x 5

29

4, H

arla

n IA

51

59

3-0

79

4. A

llow

4-6

wee

ks. C

anad

a: P

.O. B

ox

93

2 S

TN

Mai

n, M

arkh

am O

N L

3P

0G

5. A

llow

4-6

wee

ks. M

ater

ial i

n t

his

pu

blic

atio

n m

ay n

ot

be

rep

rod

uce

d w

ith

ou

t p

erm

issi

on

. Pri

nte

d in

US

A. P

os

tma

ste

r: S

end

ad

dre

ss c

han

ges

to T

aste

of

Ho

me

, P.O

. Bo

x 5

29

4, H

arla

n IA

51

59

3-0

79

4.

Sen

d u

nd

eliv

erab

le C

anad

ian

ad

dre

sses

to

can

ada_

up

m_h

arla

n@

cpm

x.ca

. Qu

es

tio

ns

Ab

ou

t Y

ou

r S

ub

sc

rip

tio

n?

em

ail c

us

tom

erc

are

@ta

ste

ofh

om

e.c

om

; go

to

ta

ste

ofh

om

e.c

om

/cu

sto

me

rca

re; c

all 8

00

-34

4-6

91

3;

or

wri

te T

aste

of

Ho

me

Cu

sto

mer

Car

e, P

.O. B

ox

52

94

, Har

lan

IA 5

15

93

-07

94

, or,

in C

anad

a, P

.O. B

ox

93

4 S

TN

Mai

n,

Mar

kham

ON

L3

P 0

G7

. fo

r ad

dre

ss c

han

ges,

incl

ud

e b

oth

old

an

d n

ew a

dd

ress

es. I

f th

e p

ost

offi

ce a

lert

s u

s yo

ur

mag

azin

e is

un

del

iver

able

, we

hav

e n

o f

urt

her

ob

ligat

ion

un

less

we

rece

ive

a co

rrec

ted

ad

dre

ss w

ith

in o

ne

year

.

A little love goes a long way.™

Date post:	19-Jan-2016
Category:	Documents
Upload:	troy-ambrose
View:	128 times
Download:	5 times

Taste of Home - December 2013 USA

Documents